Name: Raspberry Ricotta Pikelets
Total time: 30 min
Yield: 24
Ingredients: 2 cups (300g) self-raising flour; ¼ cup (55g) caster sugar; 2 eggs; 1 cup (240g) smooth ricotta; 1¼ cups (310ml) buttermilk; 125g fresh raspberries, torn, plus extra to serve; cooking oil spray; Greek yoghurt with crushed raspberries swirled through, to serve (optional)

VMG Recipes