Down-under pikelets and squashed raspberries breakfast
These are a super easy pancake-like breakfast. Pikelet are traditionally served with afternoon tea in Australia but can also be served for breakfast. I have paired my version with squashed raspberries rather than a traditional jam (even low sugar jams from the shop are packed with sugar). I am fortunate enough to have a raspberry bush in my garden that is doing amazingly this year! If you have a garden I def recommend planting raspberry bushes, we literally cut back the dead branches each winter and that’s it – minimal effort maximum returns! The pikelets work well with maple syrup, honey (if over 1), and one of my favs a sprinkle of cinnamon and butter. Pancake type breakfast are great for blw but can be a bit of hassle if you are in a rush – thankfully these can be frozen once cooked, just pop them on some baking parchment on a tray in freezer until frozen, then pop them into a freezer bag/container for storage. When your ready to eat them defrost over night in fridge and then warm through for a few minutes in a 200C fan oven.
Makes around 10 pikelets
Ingredients
100g plain flour
1 tsp baking powder
1 tsp sugar (you can omit this if you want sugar free)
1 egg
150ml whole milk
100g raspberries – squashed for serving
30g butter for cooking
Method
1. Place dry ingredients in mixing bowl. Mix wet ingredients and then add these to dry ingredients whisking by hand with ballon whisk.
2. Once the batter is smooth melt around 10g butter in a frying pan over a medium heat and then dollop around 1 ½ tbsp of the batter into the pan at a time – I usually fit around 4 dollops at a time.
3. Cook on a medium heat until the batter starts to set and bubbles form and pop on the exposed side, then using a slice carefully lift and turn them over. Cook on the opposite side for a few mins.
4. After your first batch of pikelets are cooked use kitchen paper to wipe pan down and remove any excess butter, then start afresh with another 10g of butter to cook your next batch.
5. Serve with squashed raspberries!
Tips
Pancake type breakfast are great for blw but can be a bit of hassle if you are in a rush – thankfully these can be frozen once cooked, just pop them on some baking parchment on a tray in freezer until frozen, then pop them into a freezer bag/container for storage. When your ready to eat them defrost over night in fridge and then warm through for a few minutes in a 200C fan oven.
Facts
Pikelet are traditionally served with afternoon tea in Australia but can also be served for breakfast.