Pikelets with Whipped Ricotta and Seasonal Citrus

Name: Pikelets with Whipped Ricotta and Seasonal Citrus
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2-4
Cuisine: Modern Australia
Ingredients: 1 cup plain flour; 2 tsp baking powder; 1 tbsp caster sugar; Pinch of sea salt; 1 egg; ¾ cup milk; 2 tbsp melted OMGhee, plus extra for cooking; 250 g fresh ricotta; 1 tbsp ghee, softened; 1 tbsp honey or maple syrup; 1 tsp vanilla extract; Zest of 1 seasonal citrus fruit (such as orange, mandarin, lemon, or grapefruit); Seasonal citrus segments, peeled and sliced; Fresh mint or edible flowers for garnish (optional); Extra drizzle of melted ghee and honey to finish

October 16, 2026|OMGhee

There's something rather lovely about a plate of warm pikelets.

They're not quite pancakes, not quite a scone, but they sit somewhere in that wonderful territory of things you can eat for breakfast, afternoon tea, or because you've put the kettle on and fancy something good.

And these are a bit more dressed up than the pikelets we grew up with.

The batter has melted OMGhee mixed through it, and a bit more goes into the pan to give them those golden surfaces. But it's what goes on top that makes this recipe special.

Fresh ricotta whipped with softened ghee, honey, vanilla and citrus zest. Creamy, lightly sweet and rather delicious against the tang of fresh orange, mandarin, lemon or whatever citrus is in season.

I love the idea of using whatever fruit is looking good at the moment rather than making a special trip to the shops for one particular ingredient.

And if you're having people over, a plate of these with a pot of tea would look like you've made quite an effort.

We won't tell them how straightforward they are. 😉

Pikelets with Whipped Ricotta and Seasonal Citrus

OMGhee

Servings

2-4

Prep Time

15 minutes

Cook Time

10 minutes

Calories

710

Cuisine

Modern Australia

Ingredients

1 cup plain flour
2 tsp baking powder
1 tbsp caster sugar
Pinch of sea salt
1 egg
¾ cup milk
2 tbsp melted OMGhee, plus extra for cooking
250 g fresh ricotta
1 tbsp ghee, softened
1 tbsp honey or maple syrup
1 tsp vanilla extract
Zest of 1 seasonal citrus fruit (such as orange, mandarin, lemon, or grapefruit)
Seasonal citrus segments, peeled and sliced
Fresh mint or edible flowers for garnish (optional)
Extra drizzle of melted ghee and honey to finish

Directions

Combine the flour, baking powder, sugar, and salt in a mixing bowl.
Whisk together the egg, milk, and melted ghee, then gradually add the wet ingredients to the dry ingredients, mixing until a smooth batter forms.
Allow the batter to rest for 10–15 minutes to help create light and fluffy pikelets.
Heat a non-stick pan over medium heat and add a small amount of ghee to coat the surface.
Spoon small rounds of batter into the pan and cook until bubbles appear on the surface, then flip and cook until golden and cooked through.
Continue cooking the pikelets, adding more ghee to the pan between batches.
Whip the ricotta with softened ghee, honey, vanilla, and citrus zest until smooth, creamy, and lightly aerated.
Serve the warm pikelets topped with whipped ricotta and seasonal citrus segments.