Ingredients
• 1 1/2 cups plain flour
• 1 teaspoon bicarbonate of soda
• 1/3 cup caster sugar
• 1 teaspoon cream of tartar (see tip)
• 1 cup reduced-fat milk
• 1 egg
• 125g blueberries
• Canola oil cooking spray
Honey ricotta
• 125g fresh reduced-fat ricotta cheese
• 1 tablespoon honey
Method
1. Sift flour, bicarbonate of soda and pinch of salt into a large bowl. Stir in sugar and cream of tartar. Make a well in centre.
2. Whisk milk and egg together in a jug. Add to flour mixture. Using a large metal spoon, stir to combine. Fold through blueberries.
3. Lightly spray a large non-stick frying pan with oil. Heat over medium heat. Using 2 tablespoons batter at a time, cook in batches for 2 to 3 minutes or until bubbles start to form on surface of pikelets. Turn. Cook for 1 to 2 minutes or until pale golden and cooked through. Transfer to a wire rack. Cover with a clean tea towel. Cool.
4. Make honey ricotta Combine ricotta and honey in a bowl. Spread one side of 6 pikelets with ricotta mixture. Sandwich with remaining pikelets. Place in an airtight container lined with baking paper. Refrigerate.
