Pikelets with jam and whipped ricotta

Pikelets with jam and whipped ricotta


These pikelets are low-fat and low-kilojoule. They are best served immediately with the whipped ricotta and jam.

The ingredient of Pikelets with jam and whipped ricotta

  1. 150g (1 cup) self-raising flour
  2. 80g (1/3 cup) caster sugar
  3. Pinch of bicarbonate of soda
  4. 185ml (3/4 cup) reduced-fat milk
  5. 1 egg
  6. Melted butter, to grease
  7. 170g (1/2 cup) fig or blackberry jam
  8. 500g low-fat ricotta
  9. 60g (1/4 cup) caster sugar
  10. 2 tablespoons reduced-fat milk
  11. 1/2 teaspoon ground cinnamon

The instruction how to make Pikelets with jam and whipped ricotta

  1. Sift the flour, sugar and bicarbonate of soda into a medium mixing bowl and make a well in the centre.
  2. Whisk together milk and egg in a jug. Use a wooden spoon to gradu-ally stir milk mixture into dry ingredients, beating gently until smooth.
  3. Brush a non-stick frying pan lightly with melted butter to grease and heat over medium-low heat. To make 4 pikelets, pour 4 dessertspoonfuls of batter into pan from the tip of the spoon, about 4cm apart. Cook for 1-2 minutes or until golden underneath and bubbles appear on surface. Turn pikelets over and cook other side for 30 seconds or until golden underneath. Transfer to a wire rack to cool. Repeat with remaining batter, greasing pan lightly with melted butter before cooking each batch.
  4. To make whipped ricotta, place ricotta, sugar, milk and cinnamon in a mixing bowl. Use an electric beater to whisk until well combined and fluffy.
  5. To serve, top each pikelet with 1 teaspoon of jam and 1 tablespoon of whipped ricotta.

Nutritions of Pikelets with jam and whipped ricotta

fatContent: 78.87 calories
saturatedFatContent: 2 grams fat
sugarContent: 13 grams carbohydrates
cholesterolContent: 3 grams protein


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