Name: Raspberry pikelets with creme fraiche
Cook time: 30 min
Total time: 30 min
Ingredients: 1 cup (150g) self-raising flour; 1 tablespoon caster (superfine) sugar; 1 medium_piece egg; 1 1/4 cup (310ml) buttermilk; 25 gram unsalted butter, melted; 1/2 cup (70g) fresh raspberries, chopped coarsely; 1/2 cup (120g) crème fraîche; 1/2 cup (70g) fresh raspberries, extra; 2 teaspoon icing (confectioners') sugar

Ingredients

1 cup (150g) self-raising flour

1 tablespoon caster (superfine) sugar

1 medium_piece egg

1 1/4 cup (310ml) buttermilk

25 gram unsalted butter, melted

1/2 cup (70g) fresh raspberries, chopped coarsely

1/2 cup (120g) crème fraîche

1/2 cup (70g) fresh raspberries, extra

2 teaspoon icing (confectioners') sugar

Method

1.Sift flour and sugar into medium bowl. Whisk egg, buttermilk and butter in medium jug.

2.Gradually whisk egg mixture into flour mixture until smooth. Stir in chopped raspberries. Transfer batter to jug.

3.Pour 1 tablespoon batter into heated greased large heavy-based frying pan for each pikelet. Cook pikelets until bubbles appear on the surface; turn pikelets with a metal spatula to brown lightly on the other side. Grease pan as needed during cooking. Cool pikelets on wire rack.

4.Serve pikelets topped with crème fraîche and extra raspberries. Dust with sifted icing sugar

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.

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