Berry flapjacks with Mascarpone

Sprinkle with caramelised hazelnuts and drizzle with syrup.
flapjacks,breakfast,berries, mascarpone,recipes

Recipe from: 05 Novmeber 2015
Preparation time: 10 min
Cooking time: 25 min


  • 250
  • 2
    baking powder
  • a pinch of salt
  • 160
    caster sugar
  • 1
    mixed spice
  • 1 1/2
  • 2
    eggs, separated
  • 80
    butter, melted
  • 1
    fresh or frozen blueberries, defrosted,
  • plus extra to garnish Butter, for cooking
  • mascarpone for spreading
  • 1/2
    golden syrup, for drizzling
  • For the caramelised hazelnuts:
  • 150
  • 1/3
  • 50
    hazelnuts, shelled and toasted
Servings: Change Serving


Sift four and baking powder into a bowl, stir in salt, sugar and mixed spice. Make a well in the centre and add the buttermilk, egg yolks and melted butter, stir well to combine. Stir through blueberries. Beat egg whites until soft peaks form and fold through mixture.

Heat a little butter in a non-stick frying pan. Place a ¼ cup of mixture into the pan, cook on each side until bubbles appear, turn over and cook till golden; remove and keep warm. Repeat with remaining mixture.

For the caramelised hazelnuts: heat sugar and water in a pot, stir until all the sugar melts, bring to the boil and simmer for 5 minutes until syrup is golden. Toss in hazelnuts and coat well with syrup, remove and place on a lined baking tray.

To assemble
Spread each flapjack with mascarpone, sprinkle over hazel- nuts and drizzle with golden syrup. Serve immediately.

Text and image source: Fairlady

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: berries  |  breakfast  |  recipes


Beer braaied beef short ribs

2016-09-21 14:37 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.

Tip of the day

Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.

Find a recipe


Today's Easy Weekday Meal

Tasty tomato risotto
A basic recipe that can be jazzed up with spicy chorizo or prawns!
Prep time:  10 min
Cooking time:  25 min
See this week's meals


Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...

Find a restaurant

There are new stories on the homepage. Click here to see them.