Wholemeal Pikelets Recipe
Ingredients
| 3/4 cup / 185 ml/6 fl oz skim milk | ||
| 2 teaspoons polyunsaturated vegetable oil | ||
| Lemon juice | 1 Teaspoon | |
| Egg | 1 | |
| Honey | 2 Tablespoon | |
| 1 cup / 155 g/5 oz wholemeal self- raising flour, sifted with 1 teaspoon ground cinnamon and husks returned | ||
| 2 teaspoons polyunsaturated margarine | ||
| STRAWBERRY SPREAD | ||
| 3 tablespoons reduced-fat ricotta cheese | ||
| 1 tablespoon low-fat natural yogurt | ||
| Honey | 2 Teaspoon | |
| 250 g/8 oz strawberries, chopped | ||
Directions
1. To make pikelets, place skim milk, oil, lemon juice, egg and honey in a food processor or blender and process to combine. Add flour mixture and process until smooth.
2. Melt margarine in a nonstick frying pan. Drop tablespoons of mixture into pan and cook over a medium heat until golden on both sides.
3. To make spread, place ricotta cheese, yogurt and honey in a food processor or blender and process until smooth. Transfer ricotta mixture to a bowl and fold in strawberries. Cover and chill until ready to use.
2. Melt margarine in a nonstick frying pan. Drop tablespoons of mixture into pan and cook over a medium heat until golden on both sides.
3. To make spread, place ricotta cheese, yogurt and honey in a food processor or blender and process until smooth. Transfer ricotta mixture to a bowl and fold in strawberries. Cover and chill until ready to use.
Chef
