Raspberry Pikelets

    30 minutes

    These raspberry pikelets are great served with ice-cream and lemon curd as a dessert or as they are for a snack for lunch-box treat. Store pikelets in an air-tight container for up to 2 days.

    1 person made this

    Makes: 12 pikelets

    • 3/4 cup (105g) self-raising flour
    • 2 tablespoons caster sugar
    • 1 egg
    • 2/3 cup (160ml) buttermilk
    • 125g fresh raspberries
    • 25g unsalted butter, melted

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Combine the flour and sugar in a medium bowl; make a well in the centre. Gradually whisk in the combined egg and buttermilk until batter is smooth. Stir in raspberries.
    2. Heat a large frying pan over moderate heat. Add half of the butter; swirl to coat the pan. Drop tablespoons of the batter in pan for each pikelet. Cook for 1-2 minutes or until golden underneath and bubbles appear on the surface. Turn; cook for 1-2 minutes or until cooked through. Transfer to a plate.
    3. Repeat with remaining butter and batter to make 8 pikelets. Serve warm or cold.

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