Project Description
Rosewater & Cinnamon Pikelets
MasterFoods’ Sweet and delicious little pikelets with rosewater and cinnamon, delicious served warm and drizzled over with honey.
Ingredients
- 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
Garnish
- 1 tbsp cinnamon sugar
- 3 tbsp toasted and crushed pistachios
Method
- Get a large bowl and add the flour, cinnamon, bi-carb and salt, make a well
- In a separate bowl/jug whisk together the eggs, milk and rosewater
- 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!)
- Leave to stand for 15 minutes or chill overnight until ready to cook
- Heat a non-stick frying pan over medium/high and add butter until melted
- 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
- Remove from heat, squeeze over orange juice and sprinkle over cinnamon sugar
- Repeat with all the mixture
- Serve with whipped orange ricotta cream, crushed pistachios and dates
- Drizzle Honey
