Pikelets With Raspberry Butter
photo by Baby Kato
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 236.59 ml self-raising flour
- 29.58 ml cocoa powder
- 59.14 ml caster sugar
- 295.73 ml buttermilk
- 1 egg
-
Raspberry Butter
- 236.59 ml frozen raspberries, thawed
- 150 g unsalted butter, softened
- 157.80 ml icing sugar, sifted
- fresh raspberries, to serve
directions
- Sift flour and cocoa powder together in a bowl. Stir in sugar. Whisk in buttermilk and egg.
- Raspberry Butter:.
- Push raspberries through a fine sieve into a bowl. Discard seeds. In a bowl, using an electric mixer, beat butter and icing sugar until light and fluffy. Mix in raspberrry puree.
- Grease a large heavy-based frying pan and heat on high. Drop tablespoons of batter into a pan. Cook pikelets for 2-3 mins until bubble appear on surfae. Turn pikelets and cook other side for 1 min until browned.
- Serve the pikelets warm with the raspberry butter and fres raspberries, if you like.
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Reviews
-
What a lovely little treat these pikelets were. I loved them. They were quick and easy to make, with an interesting texture. A little dense but very very flavorful. The raspberry butter was out of this world. Thank you so much for sharing this tasty breakfast treat. I enjoyed them very much. Made for Aussie swap #39 :)
RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.