Ricotta Pikelets. These fluffy Ricotta Pikelets are the perfect weekend treat, sure to please the masses and leave everyone feeling satisfied.
Makes approx. 20
1½ cups milk
½ tsp bicarbonate of soda
2 eggs
1/3 cup caster sugar
2 cups self-raising flour
250g ricotta
20g butter
jam of choice, to serve
whipped cream, to serve
Combine milk and bicarb soda in a large jug. Whisk eggs and sugar in a large bowl. Add flour and milk mixture alternately to egg mixture, stirring until well combined. Add the ricotta and whisk until well combined. Cover and stand
for 30 minutes.
Heat a non-stick frying pan over a medium low heat. Add ¼ butter and melt in pan. Drop tablespoonfuls of batter into pan and cook for 2 minutes or until bubbles form on the surface. Turn and cook for 1 minute or until golden and cooked through. Transfer to a wire rack. Cook remaining batter. Serve pikelets with jam and cream.
You’re sure to love our other pancake recipes:
Big Oat Pancakes with Crispy Bacon and Ricotta
Soured Buckwheat Crepes and Pancakes
Banana & Black Sesame Pikelets with Miso Maple Whipped Butter
