Breakfast

Heart-shaped pikelets with cinnamon ricotta and nectarines

Treat that special someone to a breakfast made with love with this pikelet recipe. Spread with cinnamon ricotta and serve with necatarine wedges for a perfectly romantic start to the day
Cinnamon ricotta pikelets with nectarines
2
10M
10M
20M

Ingredients

Method

1.Combine flour and sugar in a medium bowl. Gradually whisk in egg and milk to make a thick, smooth batter.
2.Drop dessertspoons of mixture into a greased, heavy-based pan over medium heat. Cook until bubbles begin to appear on the surface of the pikelets, then turn over and brown the other side.
3.Allow pikelets to cool slightly, then cut them usinga 7cm heart-shaped cutter. Set aside and keep warm.
4.Mix ricotta with cinnamon and icing sugar until well combined. Layer pikelet hearts and ricotta mixture on two plates, then dust with extra icing sugar. Drizzle with honey, then serve with nectarine wedges.
  • Whip up these pikelets and eat them straight away!
Note

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