Ricotta pikelets with figs and honey by Callum Hann

Serves 4: Recipe by Callum Hann

This recipe is super simple and healthy. Both buttermilk and ricotta are very low in fat, and the combination of cinnamon, honey and seasonal figs means the dish is packed full of flavour.

Ingredients

• 3/4 cup wholemeal plain flour
• 2 tsp baking powder
• 1/4 tsp ground cinnamon, plus extra, to serve
• 2 eggs
• 100g extra light ricotta, plus extra to serve
• 3/4 cup buttermilk
• 2 tbls honey
• spray oil, for cooking
• 6 figs, quartered, to serve
• honey, for drizzling, to serve

Method

1. Sift flour, baking powder and cinnamon together into a large bowl.
2. In a separate bowl, whisk eggs and ricotta together until smooth. Whisk in buttermilk and honey, then combine with dry ingredients.
3. 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.
4. Stack up piklets 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.

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 Please note: While these fabulous Australia’s Biggest Morning Tea recipes are full of healthy fruits and veg, some of them may be higher in fat and/or sugar than we would normally recommend.