3/4 cup wholemeal plain flour
2 tsp baking powder
1/4 tsp ground cinnamon, plus extra, to serve
100g extra light ricotta, plus extra to serve
3/4 cup buttermilk
2 tbsp honey
spray oil, for cooking
6 figs, quartered, to serve
honey, for drizzling, to serve
- Sift flour, baking powder and cinnamon together into a large bowl.
- In a separate bowl, whisk eggs and ricotta together until smooth. Whisk in buttermilk and honey, then combine with dry ingredients.
- Heat a heavy based non-stick frying pan over medium heat. Lightly grease the pan using the spray oil. Add ¼ cup of batter and cook until golden brown on the underside, 1-2 minutes. Turn over and cook until just cooked through. Repeat with remaining batter.
- Stack up pikelets on serving plates. Top with a spoonful of ricotta, a sprinkle of cinnamon, a generous pile of figs and finish with a drizzle of honey.
The Carousel thanks Callum Hann for this recipe.