Nutella Ricotta Pikelets
A little bit extra special than the average pancake. Super fluffy and moist bite-sized treats, with a light cheesecake flavour. Easy to whip up and lovely served with Nutella and fresh berries!
Ingredients
240 g full fat ricotta cheese
2 large eggs, separated into yolks and whites
190 ml milk
1/2 tsp vanilla bean paste, (or vanilla extract)
150 g plain flour
1 tsp baking powder
3 Tbsp caster sugar
1 pinch salt
2 tsp unsalted butter
To serve
Nutella, as needed
fresh berries
Instructions
STEP 1/8
Place the ricotta, egg yolks, milk and vanilla in a bowl
Use a rubber spatula to mix (press down on large lumps as required) until there are no large lumps of ricotta
STEP 2/8
Add flour, baking powder, sugar and salt
Mix until just combined
The batter should be fairly thick
STEP 3/8
Place egg whites in a separate bowl
Whisk vigorously with an electric mixer for 1 minute or until foamy peaks form
STEP 4/8
Fold the egg whites into the batter and mix until just combined
The batter should be quite thick – thicker than normal pancake batter
STEP 5/8
Heat a non-stick skillet over medium heat
Melt in ½ tsp butter
STEP 6/8
Use a tablespoon to dollop 7 cm round pikelets in pan
Cook for 30 seconds or until a few bubbles appear on the edges and they are golden underneath
STEP 7/8
Flip and cook the other sides for 20 seconds
Remove from the skillet and repeat with remaining batter, using extra butter as required
STEP 8/8
To serve
Serve warm with Nutella and fresh berries
Nutella Ricotta Pikelets
A little bit extra special than the average pancake. Super fluffy and moist bite-sized treats, with a light cheesecake flavour. Easy to whip up and lovely served with Nutella and fresh berries!
Ingredients
240 g full fat ricotta cheese
2 large eggs, separated into yolks and whites
190 ml milk
1/2 tsp vanilla bean paste, (or vanilla extract)
150 g plain flour
1 tsp baking powder
3 Tbsp caster sugar
1 pinch salt
2 tsp unsalted butter
To serve
Nutella, as needed
fresh berries
Instructions
STEP 1/8
Place the ricotta, egg yolks, milk and vanilla in a bowl
Use a rubber spatula to mix (press down on large lumps as required) until there are no large lumps of ricotta
STEP 2/8
Add flour, baking powder, sugar and salt
Mix until just combined
The batter should be fairly thick
STEP 3/8
Place egg whites in a separate bowl
Whisk vigorously with an electric mixer for 1 minute or until foamy peaks form
STEP 4/8
Fold the egg whites into the batter and mix until just combined
The batter should be quite thick – thicker than normal pancake batter
STEP 5/8
Heat a non-stick skillet over medium heat
Melt in ½ tsp butter
STEP 6/8
Use a tablespoon to dollop 7 cm round pikelets in pan
Cook for 30 seconds or until a few bubbles appear on the edges and they are golden underneath
STEP 7/8
Flip and cook the other sides for 20 seconds
Remove from the skillet and repeat with remaining batter, using extra butter as required
STEP 8/8
To serve
Serve warm with Nutella and fresh berries