Name: Pikelets with raspberry butter
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: Raspberry butter; 1 cup (150g) frozen raspberries, thawed; 150 gram unsalted butter, softened; 2/3 cup (110g) icing sugar; Pikelets; 1 cup (150g) self-raising flour; 2 tablespoon cocoa powder; 1/4 cup (55g) caster sugar; 1 egg; 1 1/4 cup (310ml) buttermilk

Ingredients

Raspberry butter

1 cup (150g) frozen raspberries, thawed

150 gram unsalted butter, softened

2/3 cup (110g) icing sugar

Pikelets

1 cup (150g) self-raising flour

2 tablespoon cocoa powder

1/4 cup (55g) caster sugar

1 egg

1 1/4 cup (310ml) buttermilk

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook