Lunchbox Blueberry Ricotta Pikelets
Try this Lunchbox Blueberry Ricotta Pikelets recipe, or contribute your own.
Try this Lunchbox Blueberry Ricotta Pikelets recipe, or contribute your own.
- Carbohydrate 0.909653333333334 g
- Cholesterol 216.65 mg
- Fat 15.89122 g
- Fiber 0.00466666673620542 g
- Protein 5.65823333333333 g
- Saturated Fat 8.657816 g
- Serving Size 1 1 recipe (61g)
- Sodium 247.332 mg
- Sugar 0.904986666597128 g
- Trans Fat 1.539756 g
- Calories 166 calories
Step-by-step
- Place all ingredients, excluding blueberries and butter, into a blender and blend until just combined.
- Heat butter in a frying pan over a medium heat and pour in the mixture to form small pikelets. Place blueberries on the pikelets while cooking. Cook for 5 minutes each side.
- Serve with a spread of extra ricotta and a sprinkling of blueberries or munch away as is – they’re just as nice!
Attempting to double this blender batter without adjusting the coconut flour ratio results in a dense, water-logged paste because coconut flour absorbs liquid at an exceptionally high rate compared to standard cereal grains. Pikelets originate from traditional griddle cakes found throughout British and Australian culinary history, historically cooked on heavy cast iron over open fires. Achieving proper aeration requires understanding how moisture interacts with the single tablespoon of coconut flour and the half teaspoon of baking powder provided in the formulation. Professional execution depends entirely on temperature stability and blender mechanics.
- Pulse the banana, egg, ricotta, and spinach in the canister only until uniform to prevent excess gluten-free starch breakdown, which makes batters gummy.
- Maintain the frying pan surface at precisely medium heat, because butter burns rapidly when exposed to dairy solids above 350 degrees Fahrenheit.
- Drop whole blueberries directly onto the exposed top surface of each raw circle immediately after pouring the batter into the hot pan so they sink flush into the crumb as it rises.
- Allow five full minutes of cooking time per side, watching for matte edges and tiny surface craters before committing to the flip.
Storing leftover cooked portions requires airtight refrigeration for up to three days, though reheating them in a toaster oven restores the exterior crust far better than a microwave. Doubling yields successfully requires measuring coconut flour by weight rather than volume to account for settling.
