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Ricotta pikelets with strawberries
Ricotta pikelets with strawberries
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Delightful weekend pancakes for all ages.
Ingredients:
  • 300.00 gm sifted self-raising flour
  • 141.90 gm caster sugar
  • 2 lightly beaten eggs
  • 60g melted butter
  • ground cinnamon
  • 321.88 gm milk
  • 125g crumbled low-fat ricotta
  • Fresh strawberries, to serve
  • Maple syrup, to serve
Instructions:
  • In a large bowl, combine flour and caster sugar. Add eggs, butter, a pinch of cinnamon, and milk. Gently whisk until fully combined, then fold in the ricotta.
  • 1. Preheat a non-stick frying pan over medium-low heat with a touch of oil. Spoon batter onto the pan and cook until bubbles form on the pikelets, about 2 minutes. Gently flip and cook the other side until golden brown, another 2 minutes. Keep pikelets warm while cooking the rest of the batter.
  • Arrange the fluffy pikelets in a beautiful stack, top with ripe fresh strawberries, and generously drizzle with luscious maple syrup.

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