The lure of pikelets is strong, I’ve talked about that before. Those of you who know me, you are probably aware that I normally like my pikelets perfectly round like these..but when you’re working with blitzed raspberries and ricotta…that doesn’t quite work! So I present you with raspberry ricotta pikelets with fresh strawberries (and an additional dose of ricotta).
If you buy store bought ricotta, now’s probably a good time to go and check out this post about making your own (it’s easy, doesn’t need any specialist equipment and will save you a fortune!). You don’t have to make your own, but I have to say making ricotta with kids is great fun. It’s like a science experiment and all kids love science experiments.
Why have I even messed with pikelets and added the fruit and ricotta into them? Well, Master 3…he’s not the smear with ricotta and top with fresh berries type of kid. He’ll do smearing…but not with food…ok…maybe with BBQ sauce…but not other foods. So I thought I why not try to sneak some extra protein into his pikelets and hide the taste with some raspberries?
And it worked. He even helped smear the ones in the photo. And added the strawberries on top! Which was obviously very exciting for me. Miss 5 on the other hand has been taking these to school this week, plain in her lunchbox. And me? Well, I’ve been enjoying them with strawberries in between and a slathering on ricotta…yum! It feels like you’re eating a really scrummy dessert…and it’s in fact really low sugar pikelets!
Raspberry ricotta pikelets with fresh strawberries
- 1 cup of ricotta
- 1 cup frozen raspberries
- 1/2 cup milk
- 1 egg
- 1 tsp vanilla
- 1 tsp raw sugar
- 1.5 cups plain flour
- coconut oil for frying
- extra ricotta and chopped strawberries for serving
- Blitz all the ingredients together in a blender or food processor.
- Preheat a frypan and melt a tsp of coconut oil.
- Place tablespoonfuls of the mixture into the fry pan.
- Fry for approx 3 minutes per side or until golden.
- Serve with extra ricotta and chopped strawberries.