Makes 12 – 15
Whether you know them as flapjacks, crumpets or pancakes – call them what you want … just make these! Blueberries and lemon are an amazing combination and the yoghurt gives the crumpets a soft texture. Westfalia Lemon Flavoured Avocado Oil is perfect for frying these treats and adds even more lemony goodness. The whipped ricotta is divine, and don’t forget the roasted macadamia nuts. Enjoy these as a teatime treat, dessert or as part of an indulgent brunch.
500 ml (2 cups) stoneground or ordinary cake flour (see tip)
15 ml (1 tbsp) baking powder
30 ml (2 tbsp) sugar
2 eggs, beaten
10 ml (2 tsp) vanilla essence
15 ml (1 tbsp) finely grated lemon rind
500 ml (2 cups) plain double cream yoghurt
30 ml (2 tbsp) milk
300 ml (175 g) frozen blueberries
Westfalia Lemon Flavoured Avocado Oil, for frying
250 ml (200 g) chunky ricotta cheese
15 ml (1 tbsp) Westfalia Lemon Flavoured Avocado Oil
5 ml (1 tsp) finely grated lemon rind
2,5 ml (½ tsp) ground cinnamon
roasted macadamia nuts, crushed (see tip)
runny honey, extra berries and lemon rind to serve
1. Sieve flour and baking powder together in a large glass bowl. Stir in the sugar and make a well in the flour mixture.
2. Whisk the eggs, vanilla, lemon rind, yoghurt and milk together in a large jug. Add the liquids to the flour mixture and mix until a smooth batter forms. Be careful not to overmix. Gently stir in the blueberries.
3. Heat a large frying pan over a medium heat and pour a thin layer of avocado oil in the pan.
4. Spoon a heaped 30 ml measuring cup of the batter, per crumpet, into the pan. Spread out slightly with a spoon. Fry crumpets until bubbles start to form, then carefully turn over. Fry until golden brown and cooked through.
5. Keep crumpets warm in the oven on a low temperature. Continue to fry the rest and add more avocado oil to the pan, as necessary.
6. Whipped ricotta: Meanwhile, beat the ricotta, avocado oil, lemon rind and cinnamon with an electric beater or hand whisk. Beat until light and fluffy.
7. Serve warm crumpets topped with whipped ricotta, roasted macadamia nuts, a drizzle of honey, extra berries, and lemon rind.
1. If you use stoneground flour, you may need to add a little more milk as the batter may be too thick. Add about 15 ml (1 tbsp) at a time, but don’t add too much, as it should be quite a thick batter.
2. Roast your own macadamia nuts. Preheat the oven to 200 °C. Place nuts on a baking tray and roast in the oven for 8-10 minutes – take care as they can burn quite quickly. Allow to cool slightly and coarsely crush or chop.
3. Prepare the crumpets with fresh berries, when in season.
4. Serve crumpets with bacon and maple syrup for a delicious brunch.