- 250g tub ricotta (I used low fat)
- ½ cup milk
- 3 eggs, separated
- ¾ cup plain flour (use Gluten-free)
- ½ teaspoon baking powder (use Gluten-free)
- 50g butter
- 75g (about 6) strawberries, chopped
- 75g fresh or frozen raspberries
- ¼ cup caster sugar
- juice and finely grated zest of ½ lemon
- 100g unsalted butter
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 butter gently until dissolved and pour into 4 small ramekins or bowls.
Refrigerate for a few hours to firm (it won’t set). Combine ricotta, milk and egg yolks, whisk well to combine. Stir in sifted four 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 the mixture, then gently fold in remaining egg white.
Heat a non-stick saucepan over low to medium heat.
Melt a teaspoon of butter and place two tablespoons of mixture per pikelet into the frypan.
Cook 3-4 at a time depending on the size of your pan. 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 icecream might be appreciated too!
- OMG these are good. If I hadn’t just tested the scrambled eggs, I would have had two serves of these wonderful pikelets. The Berry butter is amazing.
- 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.
- I made the pikelets the day before and they were fine reheated in the microwave OR take a deep breath, embrace a pyjama-morning and have fun making these with your kids.
- Make these gluten-free by using gluten-free plain flour (e.g. Orgran) or rice flour and gluten-free baking powder.
- Recipe created by Melissa Hughes for Kidspot.