Rosewater & Cinnamon Pikelets2020-09-22T05:29:42+10:00

Project Description

Rosewater & Cinnamon Pikelets

Rosewater & Cinnamon Pikelets

MasterFoods’ Sweet and delicious little pikelets with rosewater and cinnamon, delicious served warm and drizzled over with honey.


  • 300g Self Raising Flour sifted
  • 1 tsp Bi-Carb Soda
  • Pinch of Salt
  • 1 tsp Cinnamon
  • 2 tbsp Sugar
  • 370g Milk
  • 2 Eggs
  • 1 tsp Rosewater
  • 1 tbsp butter
  • 6 dates pitted and cut into halves to serve
  • MasterFoods Honey Portions

Orange Ricotta Cream Mix

  • 4 tbsp yoghurt
  • 2 tbsp ricotta
  • 1 tsp Vanilla Bean Paste
  • Orange zest
  • 2 tbsp Juice


  • 1 tbsp cinnamon sugar
  • 3 tbsp toasted and crushed pistachios


  1. Get a large bowl and add the flour, cinnamon, bi-carb and salt, make a well
  2. In a separate bowl/jug whisk together the eggs, milk and rosewater
  3. Slowly pour the liquid batter and mix into the flour, mix until all the liquid has incorporated, and no lumps appear (you can put the mixture through a sieve!)
  4. Leave to stand for 15 minutes or chill overnight until ready to cook
  5. Heat a non-stick frying pan over medium/high and add butter until melted
  6. Spoon 2tbl mixture into the frying pan, and cook for 2 minutes when it bubbles flip over and cook for a further 30sec to 1  minute
  7. Remove from heat, squeeze over orange juice and sprinkle over cinnamon sugar
  8. Repeat with all the mixture
  9. Serve with whipped orange ricotta cream, crushed pistachios and dates
  10. Drizzle Honey

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