Pikelets With Raspberry Butter

"one for the weekend when i feel like indulging"
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:
20mins
Ingredients:
9
Serves:
6
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ingredients

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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

  1. 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 :)
     
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RECIPE SUBMITTED BY

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.
 
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