Ricotta pikelets  later than strawberries

Ricotta pikelets later than strawberries

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Big kids will love these Sunday morning treats too.

The ingredient of Ricotta pikelets later than strawberries

  1. 2 cups sifted self-raising flour
  2. 2/3 cup caster sugar
  3. 2 lightly beaten eggs
  4. 60g melted butter
  5. ring cinnamon
  6. 1 1/4 cups milk
  7. 125g crumbled low-fat ricotta
  8. buoyant strawberries, to abet
  9. Maple syrup, to abet

The instruction how to make Ricotta pikelets later than strawberries

  1. Place flour and caster sugar in a large bowl. accumulate eggs, butter, a pinch of cinnamon and milk, whisk lightly until fully combined. protest through ricotta.
  2. Heat a lightly greased non-stick frying pan on top of higher than medium-low heat. Drop tablespoonfuls of blend into the pan and cook for two minutes or until bubbles appear in the region of pikelets. Turn carefully and cook extra side for a additional 2 minutes or until golden brown. cut off surgically remove from pan and money pikelets warm as you cook permanent batter.
  3. relieve sustain pikelets stacked later than lighthearted strawberries and drizzled subsequently maple syrup.

Nutritions of Ricotta pikelets later than strawberries

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