Pikelets With Raspberry Butter |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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one for the weekend when i feel like indulging Ingredients:
1 cup self-raising flour |
2 tablespoons cocoa powder |
1/4 cup caster sugar |
1 1/4 cups buttermilk |
1 egg |
1 cup frozen raspberries, thawed |
150 g unsalted butter, softened |
2/3 cup icing sugar, sifted |
fresh raspberries, to serve |
Directions:
1. Sift flour and cocoa powder together in a bowl. Stir in sugar. Whisk in buttermilk and egg.
2. Raspberry Butter:.
3. 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.
4. 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.
5. Serve the pikelets warm with the raspberry butter and fres raspberries, if you like.
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