Raspberry Ricotta Pikelets

source Empty Lunch Box (pg. 108)

ingredients

  • 300g self-raising flour
  • 55g caster sugar
  • 2 eggs
  • 240g smooth ricotta
  • 310ml buttermilk
  • 125g fresh raspberries, torn, plus extra to serve
  • cooking oil spray

method

  1. Sift flour and sugar into a medium bowl. Whisk eggs, ricotta and buttermilk in a medium jug.

  2. Gradually whisk egg mixture into flour mixture until smooth. Stir in raspberries.

  3. Heat a large heavy-based frying pan over medium heat; spray with oil. Cook heaped tablespoons of batter, in batches, for 2 minutes or until bubbles appear on the surface; turn and cook for 1 minute on the other side until golden. Remove from pan and cover to keep warm. Repeat with remaining batter, lightly spraying with oil in between batches, to make 24 pikelets in total.

  4. Serve pikelets with extra raspberries.

notes

SERVE IT

Serve pikelets with thick Greek yoghurt with crushed raspberries swirled through.

SWAP IT

Use your favourite berry instead of raspberries.

PACK IT

Make pikelets the day before; store in an airtight container in the fridge until ready to pack into lunch box.

FREEZE IT

Pikelets can be frozen, individually between layers of baking paper, in an airtight container for up to 3 months; thaw at room temperature before reheating.