Pikelets with jam and whipped ricotta

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

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.

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.

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.

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