Goat’s milk & ricotta pikelets

Pikelets, pancakes, crumpets, crepes & blini… different cultures have their own takes on this great breakfast or tea time tradition.

And these ones are made with goat’s milk and we all know goats are great (see here), it’s just a fact.

I know you’ll make your whole family happy this weekend, if you whip up a patch of these for breakfast.

{As per me, since I’m in France at the moment, I will have to be content with my more French style breakfast of coffee. And more coffee, with a side of berries}.

Goat’s milk and ricotta pikelets

(adapted from Donna Hay magazine)

• 2 cups AP flour
• 1/2 cup whole wheat flour
• 2 t baking soda
• 1/2 cup sugar
• 3 eggs
• 1 3/4 cups goat’s milk
• 1 t malt or rice vinegar
• 200 g goat’s milk or regular fresh ricotta, crumbled
• 20 g butter
• fresh honeycomb

1. In a large bowl, whisk together the flours, baking soda, sugar and eggs. The batter will feel pretty heavy, initially.

2. Gradually pour in and whisk in goat’s milk and vinegar.

3. Gently fold in the crumbled ricotta.

4. Heat a large non-stick pan and melt a dollop of butter.

Drop batter in tablespoons, cooking each pikelet about 2 minutes on each side until golden brown.

Serve with honey and a little more ricotta.