Pikelets with raspberry butter

  • 15 mins cooking
  • Serves 6
  • Print


Raspberry butter
  • 1 cup (150g) frozen raspberries, thawed
  • 150 gram unsalted butter, softened
  • 2/3 cup (110g) icing sugar
  • 1 cup (150g) self-raising flour
  • 2 tablespoon cocoa powder
  • 1/4 cup (55g) caster sugar
  • 1 egg
  • 1 1/4 cup (310ml) buttermilk


Pikelets with raspberry butter
  • 1
    To make raspberry butter, push raspberries through fine sieve into small bowl; discard seeds. Beat butter and sifted icing sugar in small bowl with electric mixer until light and fluffy. Beat in raspberry puree.
  • 2
    Sift flour, cocoa and sugar into small bowl; whisk in egg and buttermilk.
  • 3
    Heat greased large heavy-based frying pan; drop tablespoons of batter into pan. Cook pikelets until bubbles appear on surface; turn pikelets with metal spatula to brown the other side.
  • 4
    Serve pikelets warm with raspberry butter and fresh raspberries.

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