Three-cheese American flapjacks
( SERVES 6 )
In Scotland, flapjacks are made with oats but in America the batter is much like a pancake batter but a little thicker and fluffier. The ricotta makes them light, while the other cheeses gives them a rich flavour and golden crust. If you are cooking these for a crowd, preheat oven to 180°C fanbake. Pan-fry flapjacks until browned (90 seconds each side) then transfer to an oven tray. Bake until fully cooked through (about 3 minutes).
|2 tsp||Baking powder|
|1 cup||Grated tasty cheese, or cheddar cheese|
|½ cup||Ricotta cheese|
|½ cup||Grated parmesan cheese|
|2 Tbsp||Thyme leaves, or 3 tsp dried thyme|
|2 Tbsp||Chopped flat-leaf parsley, or chives|
|1 Tbsp||Neutral oil, to fry|
- Combine egg yolks and milk in a large bowl or the bowl of an electric mixer and beat until smooth. Add flour, baking powder and salt and beat until smooth.
- Mix in cheeses and herbs. Allow to stand for at least 10 minutes or cover and chill for up to 24 hours.
- When ready to cook, whisk egg whites until they form soft peaks. Gently fold into egg yolk mixture.
- Heat a little oil or butter in a frypan and drop rounded tablespoons of batter into the pan, cooking 2-3 at a time (they will spread out so don’t overcrowd the pan). Cook over a medium heat, flipping once the bubbles that form on top start to pop (about 2 minutes each side).
- Repeat with remaining batter, keeping each batch warm in the oven. They can also be made ahead and warmed through in the oven for 2-3 minutes.
- Serve warm with any combination of bacon, avocado, tomato relish or slow-roasted tomatoes and a drizzle of thinned pesto, as desired.
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