Raspberry Ricotta Pikelets

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+ + + + + Source: + + Empty Lunch Box (pg. 108) +

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Ingredients

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+              300g self-raising flour
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+              55g caster sugar
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+              2 eggs
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+              240g smooth ricotta
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+              310ml buttermilk
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+              125g fresh raspberries, torn, plus extra to serve
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+            cooking oil spray

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Directions

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+              1. Sift flour and sugar into a medium bowl. Whisk eggs, ricotta
+              and buttermilk in a medium jug.
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+              2. Gradually whisk egg mixture into flour mixture until smooth.
+              Stir in raspberries.
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+              3. Heat a large heavy-based frying pan over medium heat; spray
+              with oil. Cook heaped tablespoons of batter, in batches, for 2
+              minutes or until bubbles appear on the surface; turn and cook for
+              1 minute on the other side until golden. Remove from pan and cover
+              to keep warm. Repeat with remaining batter, lightly spraying with
+              oil in between batches, to make 24 pikelets in total.
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+            4. Serve pikelets with extra raspberries.

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Notes

+ SERVE IT
Serve pikelets with thick Greek + yoghurt with crushed raspberries swirled through. +

+ SWAP IT
Use your favourite berry instead of + raspberries. +

+ PACK IT
Make pikelets the day before; store + in an airtight container in the fridge until ready to pack into + lunch box. +

+ FREEZE IT
Pikelets can be frozen, + individually between layers of baking paper, in an airtight + container for up to 3 months; thaw at room temperature before + reheating. +

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