Name: Blueberry pikelets with honey ricotta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 375.00 ml plain flour; 2.50 gm bicarbonate of soda; 70.95 gm caster sugar; 2.50 gm cream of tartar (see tip); 257.50 gm reduced-fat milk; 1 egg; 125g blueberries; Canola oil cooking spray; 125g fresh reduced-fat ricotta cheese; 28.60 gm honey

Blueberry pikelets with honey ricotta

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Try a nutritious and tasty portable lunch for active kids during summer!

Ingredients:

375.00 ml plain flour
2.50 gm bicarbonate of soda
70.95 gm caster sugar
2.50 gm cream of tartar (see tip)
257.50 gm reduced-fat milk
1 egg
125g blueberries
Canola oil cooking spray
125g fresh reduced-fat ricotta cheese
28.60 gm honey

Instructions:

In a large bowl, sift together flour, bicarbonate of soda, and a pinch of salt. Add sugar and cream of tartar, then create a well in the center.
In a jug, combine milk and egg, then mix into the flour mixture. Stir with a large metal spoon until well combined, then gently fold in the blueberries.
Spray a large non-stick frying pan with oil and heat over medium heat. Cook 2 tablespoons of batter at a time in batches for 2 to 3 minutes until bubbles form on the surface of the pikelets. Flip them and cook for an additional 1 to 2 minutes until pale golden and cooked through. Transfer to a wire rack, cover with a clean tea towel, and let them cool.
In a bowl, mix ricotta and honey. Spread the ricotta mixture on one side of 6 pikelets. Sandwich with the remaining pikelets. Store in an airtight container lined with baking paper and refrigerate.

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