Raspberry pikelets with lemon ricotta cream recipe

Posted in Recipes.

This easy recipe combines yummy pikelets with fresh raspberries. The raspberries go a little bit jammy as the pikelets cook and then you serve them with delicious lemon ricotta, more fresh raspberries and maple syrup.

We told you they were yummy!

This is a great recipe for breakfast … or could even be a comforting new favourite family dessert.

0/5 (0 Reviews)

  • Makes : 10
  • Prep time : 10 mins

Raspberry pikelets with lemon ricotta cream recipe

  • 2 cups of self-raising flour
  • 1/3 cup of sugar
  • 1 teaspoon of baking powder
  • 1 egg
  • Enough milk to make a thick batter (roughly 1 1/4 cups)
  • A pinch of salt
  • 120g fresh raspberries
  • 1/4 cup of butter
  • 200g smooth ricotta
  • Juice and zest of one large lemon
  • An extra tablespoon of sugar
  • An extra tablespoon of milk
  • Maple Syrup (to serve)


  • Mix the sifted flour, sugar, salt and baking powder together.
  • Drop the egg into the middle of the flour mix and stir in.
  • Add enough milk to make a thick batter - not too runny, please!
  • Melt a knob of butter in a medium-hot frying pan. Spoon the batter in to make large pikelets.
  • Cut the raspberries in half and pop onto the uncooked side of each of the pikelets.
  • Cook the underside slowly until golden and the pikelet is almost cooked through.
  • Flip and cook for another minute or so.

To make the lemon ricotta, mix the ricotta, lemon juice, sugar and milk together. Whisk until smooth.

Serve the pikelets with a spoonful of the lemon ricotta, some more fresh raspberries, lemon zest and a drizzle of maple syrup. You could even throw on some almonds or pistachios – if you fancy!


Get more babyology straight to your inbox