I will never try another pikelet recipe again, these are so light and fluffy, absolutely perfect"
These pikelets were fluffy, these pikelets were light. When I poured the batter it did not spread out like other pikelet recipes I tried before, where they became flat and rubbery. These pikelets kept there shape, they were thick, yet so soft to eat. These were simply put amazing.
The original recipe used raspberries, I decided to make half of them with raspberries, half with blueberries. My kids preferred them with blueberries, as the raspberries were really tart.
My kids loved them with there usual favourite Nutella, but in the recipe I will write to serve it with crème fraiche which is what the AWW serve it with.
Give these a go, you will not regret it.
150g self raising flour
1 tablespoon caster sugar
1 1/4 cups (310ml) buttermilk
25g unsalted butter, melted
65g fresh berries, raspberries or blueberries
Canola cooking oil spray, to grease
1/2 cup crème fraiche
2 teaspoons icing sugar
Sift flour and sugar in a medium bowl. Whisk in egg, buttermilk and melted butter, until smooth. Stir in raspberries or blueberries.
Spray a large frying pan with a little cooking spray, place over medium heat. (They need to cook gently, otherwise you will burn the outside, but they will be raw inside, adjust temperature if needed).
Pour 1 tablespoon of batter ( I just use a heaped soup spoon) into the frying pan for each pikelet. Spread it out a little if it is too thick. (If it is too thick you can add more buttermilk to the batter in your bowl, if needed). Cook the pikelets for 2-3 minutes or until bubbles appear on the surface. Turn and cook for 1-2 minutes until browned lightly and cooked through. Repeat with remaining batter, spraying the surface of the pan with oil each time.
Serve warm with crème fraiche, extra berries and sifted icing sugar.
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