Raspberry Ricotta Pikelets

• servings: 24
• total time: 30

Ingredients

2 cups (300g) self-raising flour

¼ cup (55g) caster sugar

2 eggs

1 cup (240g) smooth ricotta

1¼ cups (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. Gradually whisk egg mixture into flour mixture until smooth; stir in raspberries.

2 Heat a large heavy-based frying pan over medium heat; spray with cooking oil. Cook heaped tablespoon quantities 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; cover to keep warm. Repeat cooking with remaining batter, lightly spraying pan with cooking oil in between batches, to make 24 pikelets in total.

3 Serve pikelets with extra raspberries.