Nutella® Ricotta Pancakes by Katherine Sabbath
Ricotta pikelets are a little more extra special than the average pancake.
Super fluffy and moist bite-sized treats, with a light cheesecake flavour.
These are easy to whip up and just lovely served with Nutella® and fresh berries!
INGREDIENTS FOR Makes 12 Pikelets
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1 cup (240g) full fat ricotta cheese
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2 large eggs, separated into yolks and whites
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3/4 cup (190ml) milk
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1/2 tsp vanilla bean paste (or extract)
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1 cup (150g) plain flour
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1 tsp baking powder
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3 tbsp caster sugar
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Pinch of salt
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2 tsp unsalted butter
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Nutella, to serve (15g or 1 tbsp per pikelet)
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Fresh berries, to serve
To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!
METHOD
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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.
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Add flour, baking powder, sugar and salt. Mix until just combined. The batter should be fairly thick.
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Place egg whites in a separate bowl. Whisk vigorously with an electric mixer for 1 minute or until foamy peaks form.
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Fold the egg whites into the batter and mix until just combined. The batter should be quite thick - thicker than normal pancake batter.
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Heat a non stick skillet over medium heat. Melt in 1/2 tsp butter.
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Use a tablespoon to dollop 3" round pikelets in pan. Cook for 30 seconds or until a few bubbles appear on the edges and they are golden underneath.
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Flip and cook the other sides for 20 seconds. Remove from the skillet and repeat with remaining batter, using extra butter as required.
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Serve warm with Nutella and fresh berries.
