- Self-raising flour - 2 cups
- Caster sugar - 1/4 cup
- Eggs - 2
- Smooth ricotta - 1 cup
- Buttermilk - 1 1/4 cups
- Fresh or frozen raspberries, plus extra to serve - 125 g
Sift flour and sugar into a medium bowl. Whisk eggs, ricotta and buttermilk in a medium jug.
Gradually whisk egg mixture into flour mixture until smooth. Very gently stir in raspberries to minimize breaking.
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. Serve with extra raspberries.
Tip: Make pikelets the day before; store in an airtight container in the fridge until ready to pack into lunch box.
PER SERVE • Energy 649Kj • Protein 7g • Total Fat 4g • Saturated Fat 2g • Carbohydrates 22g • Sugars 8g • Sodium 212mg (calculated based on 2 pikelets per serve)
Dietary and nutritional info supplied by NZ Nutrition Foundation