These delicious raspberry ricotta pikelets contain more protein than the average pikelet and are a favourite with the kids. The perfect mini pancake for the lunchbox, breakfast, babyled weaning, toddler snacks or for an afternoon pick me up!
Why you're going to love these pikelets
Everyone loves pikelets, right? A pikelet is a mini pancake, and everyone loves pancakes! Here's why you're going to love this recipe:
- quick and easy to mix in the blender or food processor
- no added sugar
- perfect for freezing
- quick to fry
- great for baby led weaning or toddler snacks
- packed with protein
- they are pink!
What goes into the recipe
- 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.
- frozen raspberries- swap them for other berries, or even use stonefruits if you prefer. Frozen is easiest and best. Plus frozen berries are much cheaper.
- vanilla paste- this is great for adding an intense vanilla flavour. If you don't have any you can substitute with vanilla extract or vanilla essence.
- coconut oil- (not shown because...well really I just forgot) I use coconut oil for frying them. You could use butter or any other oil you prefer.
How to make this recipe
- Combine the ingredients in the bowl of a food processor or blender and blitz until well combined. (images 1 and 2)
- Heat oil in a frypan.
- Fry until golden (2-3 minutes). (Image 4)
- Flip and fry the other side. (Image 5)
- Serve with extra ricotta for spreading and strawberries and berries (or however you want!)
Expert tips and FAQs
Pikelets are so fun to make. If you want to make them perfectly round, make them in egg rings. It helps to keep them round and pretty!
I like to serve them with a smear of something and fresh fruit. In this case, I've served them with a smear of ricotta. You could also use butter, nutella, peanut butter or jam.
They are what we call mini pancakes in Australia. I grew up making them, normally plain like these ones.
Up to five days in the fridge, then if you want to keep them longer, you are best to freeze them.
Yes! I often do a double batch so that there are always some in the freezer. They will be fine in the freezer for up to 3 months.
More pikelet recipes
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Raspberry Ricotta Pikelets
Ingredients
- 1 cup of ricotta
- 1 cup frozen raspberries
- ½ cup milk
- 1 egg
- 1 teaspoon vanilla
- 1.5 cups plain flour
- coconut oil for frying
Instructions
- Blitz all the ingredients together in a blender or food processor.
- Preheat a frypan and melt a teaspoon of coconut oil.
- Place tablespoonfuls of the mixture into the fry pan.
- Fry for approx 3 minutes per side or until golden.
Dina says
I had a tub of ricotta leftover from making your lasagne and I'm so glad I found this recipe to make. They are really yummy and easy to make.