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
 
 

Ingredients

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

Method

 
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

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