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Blueberry pikelets with honey ricotta

  • 0:15 Prep
  • 0:15 Cook
  • Makes 6


  • 1 1/2 cups plain flour
  • 1 teaspoon bicarbonate of soda
  • 1/3 cup caster sugar
  • 1 teaspoon cream of tartar (see tip)
  • 1 cup reduced-fat milk
  • 1 egg
  • 125g blueberries
  • Canola oil cooking spray

Honey ricotta

  • 125g fresh reduced-fat ricotta cheese
  • 1 tablespoon honey


  • 1
    Sift flour, bicarbonate of soda and pinch of salt into a large bowl. Stir in sugar and cream of tartar. Make a well in centre.
  • 2
    Whisk milk and egg together in a jug. Add to flour mixture. Using a large metal spoon, stir to combine. Fold through blueberries.
  • 3
    Lightly spray a large non-stick frying pan with oil. Heat over medium heat. Using 2 tablespoons batter at a time, cook in batches for 2 to 3 minutes or until bubbles start to form on surface of pikelets. Turn. Cook for 1 to 2 minutes or until pale golden and cooked through. Transfer to a wire rack. Cover with a clean tea towel. Cool.
  • 4
    Make honey ricotta Combine ricotta and honey in a bowl. Spread one side of 6 pikelets with ricotta mixture. Sandwich with remaining pikelets. Place in an airtight container lined with baking paper. Refrigerate.

Source: taste.com.au


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