Ingredients Jump to Instructions ↓

  1. 3/4 cup plain flour

  2. 1 teaspoon baking powder

  3. 1 tablespoon sugar

  4. cup coconut milk

  5. cup smooth ricotta

  6. 1 egg

  7. 2 teaspoons vanilla bean paste

  8. 30g butter, melted

  9. Salsa:

  10. 1 custard apple, peeled, seeded, cut into segments

  11. honeydew melon, peeled, seeded, sliced

  12. papaya, peeled, seeded, sliced

  13. cup mint leaves

  14. 2 tablespoons lime juice

  15. 2 tablespoons brown sugar

  16. 2 teaspoons grated ginger

  17. Toasted coconut, yoghurt, to serve

Instructions Jump to Ingredients ↑

  1. Sift flour and baking powder together into a large bowl. Stir in sugar.

  2. In a jug, whisk together coconut milk, ricotta, egg and vanilla. Stir into dry ingredients until combined.

  3. Heat a large, non-stick frying pan on medium. Brush with a little melted butter. Drop tablespoons of batter into pan. Cook for 3-4 minutes until bubbles form and break on top. Turn and cook for 1 minute, until golden. Remove from pan. Keep warm while cooking remaining pikelets.

  4. Salsa: Combine fruit in a medium bowl. Place mint, lime, sugar and ginger, in a mortar and pestle and pound to form a paste. Spoon over fruit, tossing to combine.

  5. Serve pikelets topped with fruit salsa, toasted coconut and a dollop of yoghurt.

  6. Top tip Try other combinations such as mango, rockmelon and passionfruit, or berries, papaw and honeydew.

  7. For more tasty breakky ideas, see this week's Woman's Day (on sale April 20).


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