Ingredients
250g ricotta
low fat can be used
½ cup milk
3 eggs
separated
¾ cup plain flour
can use Gluten-free
0.5 baking powder
can use Gluten-free
50g butter
for frying
75g strawberries
about 6, chopped
75g fresh or frozen raspberries
¼ cup caster sugar
0.5 lemon
juice and finely grated zest of
100g unsalted butter
for berry butter
Equipment
- 1 small saucepan
- 1 ramekins or bowls
- 1 whisk
- 1 electric beater
- 1 metal spoon
- 1 non-stick saucepan or frypan
Instructions
- Prepare the Berry butter the day before by placing berries, sugar, lemon juice and zest in a small saucepan.
- Heat over low heat for 2-3 minutes until sugar dissolves and berries release their colour.
- Remove from heat, stir in the 100g unsalted butter gently until dissolved and pour into 4 small ramekins or bowls.
- Refrigerate for a few hours to firm (it won’t set completely).
- To make the pikelets, combine ricotta, milk and egg yolks, whisk well to combine.
- Stir in sifted flour and baking powder and mix well.
- Beat egg whites with an electric beater until soft peaks form.
- Use a metal spoon to stir one spoonful of egg white into ricotta mixture to lighten it, then gently fold in the remaining egg white.
- Heat a non-stick saucepan over low to medium heat.
- Melt a teaspoon of the 50g butter and place two tablespoons of mixture per pikelet into the frypan.
- Cook 3-4 at a time. Cook for about 2 minutes until golden, then turn and cook for a further 2-3 minutes until the other side is golden and the pikelet is cooked through.
- Repeat with remaining butter and batter.
- Serve pikelets with a large dollop of berry butter on top and an individual ramekin on the side. Some vanilla yoghurt, thick cream or ice cream might be appreciated too!
Notes
Tip
Recipe created by Melissa Hughes for Kidspot.
Tip
If you want to guarantee a successful breakfast, the mixture and Berry butter can be prepared the night before, covered with plastic film and stored in the fridge.
Tip
The pikelets can be made the day before and reheated in the microwave.
Variation
Make these gluten-free by using gluten-free plain flour (e.g. Orgran) or rice flour and gluten-free baking powder.
Storage
Store leftover pikelets and berry butter covered in the fridge.
