Raspberry Ricotta Pikelets

Source: Empty Lunch Box (pg. 108)

Ingredients

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

Directions

              1. Sift flour and sugar into a medium bowl. Whisk eggs, ricotta
              and buttermilk in a medium jug.
            

              2. Gradually whisk egg mixture into flour mixture until smooth.
              Stir in raspberries.
            

              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.
            
4. Serve pikelets with extra raspberries.

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.