Ingredients Jump to Instructions ↓

  1. 150g (1 cup) self-raising flour

  2. 80g (1/3 cup) caster sugar

  3. Pinch of bicarbonate of soda

  4. 185ml (3/4 cup) reduced-fat milk

  5. 1 egg

  6. Melted butter, to grease

  7. 170g (1/2 cup) fig or blackberry jam

  8. Whipped ricotta

  9. 500g low-fat ricotta

  10. 60g (1/4 cup) caster sugar

  11. 2 tbs reduced-fat milk

  12. 1/2 tsp ground cinnamon

Instructions Jump to Ingredients ↑

  1. Sift the flour, sugar and bicarbonate of soda into a medium mixing bowl and make a well in the centre.

  2. Whisk together milk and egg in a jug. Use a wooden spoon to gradu-ally stir milk mixture into dry ingredients, beating gently until smooth.

  3. Brush a non-stick frying pan lightly with melted butter to grease and heat over medium-low heat. To make 4 pikelets, pour 4 dessertspoonfuls of batter into pan from the tip of the spoon, about 4cm apart. Cook for 1-2 minutes or until golden underneath and bubbles appear on surface. Turn pikelets over and cook other side for 30 seconds or until golden underneath. Transfer to a wire rack to cool. Repeat with remaining batter, greasing pan lightly with melted butter before cooking each batch.

  4. To make whipped ricotta, place ricotta, sugar, milk and cinnamon in a mixing bowl. Use an electric beater to whisk until well combined and fluffy.

  5. To serve, top each pikelet with 1 tsp of jam and 1 tbs of whipped ricotta.


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