| Serves 12 |
1 cup (240g) full fat ricotta cheese 2 large eggs, separated into yolks and whites
3/4 cup (190ml) milk
1/2 tsp vanilla bean paste (or extract)
1 cup (150g) plain flour
1 tsp baking powder
3 tbsp caster sugar
Pinch of salt
2 tsp unsalted butter
Nutella, to serve (15g or 1 tbsp per serving)
Fresh berries, to serve
1. Place the ricotta, 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.
2. Add flour, baking powder, sugar, and salt. Mix until just combined. The batter should be fairly thick
3. Place egg whites in a separate bowl. Whisk vigorously with an electric mixer for 1 minute or until foamy peaks form
4. Fold the egg whites into the batter and mix until just combined. The batter should be quite thick - thicker than normal pancake batter
5. Heat a non-stick skillet over medium heat. Melt in ½ tsp butter
6. Use a tablespoon to dollop 7cm round pikelets in pan. Cook for 30 seconds or until a few bubbles appear on the edges and they are golden underneath
7. Flip and cook the other sides for 20 seconds. Remove from the skillet and repeat with remaining batter, using extra butter as required
8. Serve warm with Nutella and fresh berries