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
Ingredients
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
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- 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.
- 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.
- Repeat with remaining butter and batter to make 8 pikelets. Serve warm or cold.
