Best Baking Recipes – Kiwi Baking

Delicious Home Baking Recipes
Browsing pikelets/pancakes

Pancakes recipe with blackberries and ricotta filling



  • 1 cup plain flour
  • zest of 1 orange
  • 1/4 teasponn salt
  • 1/2 cup milk
  • 1/2 cup less 1 tablespoon water
  • 2 teaspoons orange juice
  • 2 tablespoons melted butter
  • 2 eggs


Place the flour, orange zest and salt in a medium-sized bowl and mix together. In a separate bowl, using a wooden spoon,  mix the milk, water, juice and melted butter.  Separate the eggs and add the yolks only to the wet mixture. Leave the whites aside. Mix well.

Slowly add the wet mixture to the dry ingredients whisking vigorouslywith a wooden spoon until the batter is completely smooth. Allow it to rest in the refrigerator for one hour before making into pancakes. Immediately before cooking, beat the egg whites until stiff and gently fold into the batter.

Take a heavy-based frying pan and heat over a low-medium heat. Spray with an even coating of light oil. Using a ladle put one and a half measures of the batter in to the pan and swirl until the bottom of the pan is covered with batter. Cook the pancake for one minute until large bubbles appear and it is slightly moist on top and golden underneath. Loosen the edges of the pancake, slide the spatula under it, and then gently flip it upside down into the pan. Cook for a further minute and transfer the cooked pancake to a plate to keep warm. Repeat with the remaining batter. If you use sheets of baking paper between the pancakes it will make handling easier. Fill with the berry filling and roll up while tucking one end in to stop leakage.


  • 1 cup ricotta cheese
  • 1 egg
  • 1/3 cup icing sugar
  • Finely grated zest of 1 lemon
  • 2 teaspoons lemon juice
  • 1 tablespoon butter
  • 1 cup fresh blackberries


Using a small pot and wooden spoon beat the egg into the cheese. Add the icing sugar and then lemon zest and juice and butter. Heat until simmering and continue stirring for 5 minutes. Add the berries and cook for another 3 minute.

Pikelets/pancake Recipe


Making successful pikelets was an art form in my mother’s day. If you weren’t careful they turned out heavy but once you knew what to do they were actually quite easy.


  • 1 cup sifted flour
  • 1 heaped teaspoon baking powder
  • 2 dessertspoons sugar
  • 1 well-beaten egg
  • 3/4 cup milk
  • 1 oz/30 gm melted butter


Sift the flour and baking powder into a bowl and then add the sugar and mix. Beat the egg and then combine with the milk.  Add to the batter and lastly add the melted butter. It should be a thickish batter (although pikelets are similar to pancakes, the mixture is not as thin). Leave the mixture to stand for a couple of minutes. Use a heavy-bottomed saucepan and heat to a moderate temperature. This may need adjusting as you are making the pikelets. It needs to be at a reasonable temperature but not so it burns or cooks too quickly, and conversely if the temperature is too low they will be pale and insipid. Use greaseproof paper with some butter on it and lightly grease the pan (after every few batches you will need to grease again). Take a dessertspoon of the mixture and add to the pan. When the surface starts to show little bubbles it is time to turn. Once turned they will puff up and then you need to look at the sides to check that they are cooked. It is a quick process! The photos show when the pikelets are ready to turn and then nice height once both sides are done.