• 500 ml (2 cups) stoneground or ordinary cake flour (see tip)

• 15 ml (1 tbsp) baking powder

• 30 ml (2 tbsp) white sugar

• 2 eggs, beaten

• 10 ml (2 tsp) vanilla essence

• 15 ml (1 tbsp) finely grated lemon rind

• 1 x 500 g tub Indezi River Creamery Goat’s or cow’s milk yoghurt

• 30 ml (2 tbsp) Indezi River Creamery Goat’s or cow’s milk

• 300 ml (175 g) fresh or frozen blueberries

• Olive oil for frying

Whipped goat’s cheese

• 1 x 100 g Indezi River Creamery Caprini (soft goat’s milk cheese), plain

• 60 ml (¼ cup) Indezi River Creamery Goat’s or cow’s milk yoghurt
• 10 ml (2 tsp) finely grated lemon rind
• 10 ml (2 tsp) fresh thyme sprigs
• Cooked bacon, runny honey, extra lemon rind and fresh thyme to serve

Instructions

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 with a spatula until a smooth batter forms. Be careful not to overmix. Gently fold in the blueberries.

3. Heat a large frying pan over a medium heat and pour a thin layer of oil in the pan.

4. Fry spoonfuls of the batter until bubbles start to form on top. Carefully turn over. Fry until golden brown on both sides and cooked through.

5. Keep flapjacks warm in the oven at a low temperature. Continue to fry the rest and add more oil to the pan, as necessary.

6. Whipped goat’s cheese: Meanwhile, beat the goat’s cheese, yoghurt, lemon rind and thyme with an electric beater or hand whisk until light and fluffy.

7. Serve warm flapjacks topped with whipped goat’s cheese and bacon. Drizzle with honey and garnish with lemon rind and thyme.

Tip:

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 still be quite a thick batter.