I love breakfast! In the morning (um & lunch & dinner), especially on a Sunday, when the whole family is together and we take our time at the table.
It’s tradition to have something special or different or indulgent or cooked. Pikelets fit all those categories perfectly in our household and now with the abundant of spring/summer fruits available, your flavour option is limitless.
I recently tried this recipe for Raspberry Pikelets – I love raspberries – so juicy, sweet and tart. They are perfect at the moment and are starting to come down in price. However, you could substitute with any other fruit (or fruit combination) such as strawberries, blueberries, or mango (I might try mango next Sunday!).
I served the Raspberry Pikelets as a stack with a dollop of Greek style natural yoghurt, a good drizzle of maple syrup with a few fresh raspberries and cut into quarters. I placed it in the middle of the table as you can see we demolished it!
A scrumptious treat for a Sunday breakfast. Sweet & tart Raspberry Pikelets.
5 minPrep Time
15 minCook Time
20 minTotal Time
150g Self-raising flours
1 Egg, whole
125ml Full-cream Milk
40g Butter, unsalted, melted
60g Fresh (or frozen) Raspberries
- Sift flour into a bowl.
- Melt butter in a small pot and allow to cool slightly.
- Make a well in the center of the flour and add the egg, milk & buttermilk, and the melted butter.
- Start stirring in the wet ingredients, gradually drawing in the dry ingredients until just combined. Do not over-mix. The batter should be a bit lumpy.
- Gently fold in the raspberries.
- Melt a little butter in a non-stick frying pan over low- medium heat and drop a few tablespoons of the batter into the pan. Cook for about one minute or until bubbles appear on the surface. Then turn and cook the other side until golden. Repeat until all mixture used.
- I cut each individual pikelet with a 10cm cutter to obtain a round shape to make a cylinder style stack, but you do need to do that. Serve with Greek style yoghurt, maple syrup and fresh raspberries.