4 eggs, separated
140g plain flour
1tsp baking powder
20g melted butter
In a large bowl, beat the egg yolks, ricotta and milk together until smooth. Fold in the flour, baking powder and salt. Whisk the egg whites separately to stiff peaks and fold into the batter. melt the butter and incorporate half to the mix. Reserve the other half to add to the pan.
Wipe a medium sized frying pan with a bit of melted better. Cook your picklets in batches until golden brown on either side – they should be beautifully puffed up and fluffy.
Serve immediately with greek yoghurt, pecan, maple syrup and strawberries or a variation on the theme.
Everyone loves these, especially the kids…… and most of the big ones too! The perfect start to the weekend, enjoy!