Pikelets with raspberry cream

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How to make Pikelets with raspberry cream

  • Yield : 8
  • Prep Time : 0:12
  • Cook Time : 0:15
  • Total Time : 0:27

Ingredients

  • 1 1/2 cups (225g) plain flour
  • 1/2 teaspoon baking powder
  • 1 tablespoon caster sugar
  • 3/4 cup (180ml) milk
  • 1 egg, lightly beaten
  • 30g unsalted butter, melted

Raspberry cream

  • 150g frozen raspberries, thawed and roughly crushed
  • 2 teaspoons icing sugar, sifted
  • 300g double thick cream

Method

  • Step 1 Sift together flour, baking powder and sugar into a bowl. Whisk together milk, egg and melted butter. Stir into dry ingredients until combined.
  • Step 2 Heat a lightly greased non-stick frying pan over medium heat. Place teaspoonfuls of mixture in frying pan. Each pikelet should be about 4cm in diameter (2 teaspoonfuls of mixture). Cook for 2 minutes, in batches, allowing plenty of room for spreading. When bubbles appear on the surface, carefully turn. Cook for a further minute until golden. Remove and set aside to cool.
  • Step 3 To make raspberry cream, fold crushed raspberries and icing sugar through cream. Serve raspberry cream with pikelets.

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