Ricotta & Nutmeg Pikelets
Ricotta and nutmeg make a tasty duo and these little pikelets also contain spiring onions and courgette. Finely grated courgette cleverly doesn’t show it’s greenness too much, which is a win for fussy eaters who like to dodge their greens. Nutmeg is a lovely little tummy settler for windy tums.
A pikelet is slightly thicker than a pancake and is said to originate from Wales, often called the ‘poor man’s crumpet’. They are sometimes called drop scones in Scotland and can be savoury or sweet. These are savoury.
Soft enough for little ones from 6 months old for baby-led weaning.
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Ricotta & Nutmeg Pikelets
Ingredients
- 250 g Ricotta Cheese
- 80 g Oats
- 3 Free Range Eggs
- 0.5 tsp Bicarbonate of soda
- 1 pinch Salt (not under 12m)
- 2 Spring onions
- 0.5 Courgette (finely grated)
- 0.25 Nutmeg (finely grated)
- 1 tbsp Parseley (chopped)
- 0.5 Lemon Juice
Instructions
- Place the ricotta, the oats, eggs, bicarbonate of soda and lemon juice in a food processor and whizz until you have a smooth batter. Season, if using, then stir in the spring onion and courgette. Leave the batter to stand for a few minutes.
- Place a non-stick frying pan over a medium heat and place heaped teaspoonfuls of the batter in the pan – probably aim for three pancakes at a time. Once they start to bubble, flip them over. When the pancakes are golden on both sides, transfer them to a plate.
- Repeat until you have finished the batter.
Notes
- Dairy-free: use cashew nut butter, silken tofu or sunflower butter
- Gluten-free: use gluten free oats
- Egg-free: use 3 tablespoons of ground flax seeds with 41/2 tablespoons of water
- Low histamine: swap lemon juice for apple cider vinegar or exclude
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