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Ricotta and herb pikelets

  • 10 minutes
  • 10 minutes
  • Makes 16-18
Ricotta and herb pikelets

Simply delicious. Try topped with smoked salmon and a small dollop of creme fraiche for an easy nibble to have with drinks.


  • 1 cup self raising flour
  • ½ teaspoon salt
  • 200 grams ricotta
  • 1 egg
  • 1 cup milk
  • 2 tablespoons chopped fresh herbs (oregano and basil make a nice combination)
  • 25 grams butter, melted


  1. Sift the flour and salt into a bowl and make a well in the centre.
  2. In a separate jug or bowl, beat together the ricotta, egg, milk and herbs and pour into the well. Gradually blend to a smoothish batter with a wooden spoon. Lastly add the melted butter.
  3. Heat a lightly greased frying pan over a moderate heat. Once heated place tablespoonfuls of mixture into the pan and cook for about 1 minute or until bubbles appear and burst on the surface.
  4. Flip the pikelets and cook for about the same time on the opposite side until they are lightly browned.
  5. Place on a cake rack to cool and cover with a clean tea towel while cooking the remaining mixture.
  6. Serve warm as is or with softened butter spread on top. Add a few chopped fresh herbs or a little grated lemon rind to the butter if wished.

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