Name: Raspberry pikelets with ice-cream
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 3/4 cup self-raising flour; 2 tablespoon caster sugar; 1/2 cup milk; 1 egg; 300 gram fresh or frozen raspberries; 25 gram unsalted butter; 1/2 cup bought lemon curd; 4 scoops raspberry swirl ice-cream icing sugar, to dust

Raspberry pikelets with ice-cream

These pikelets enter dessert territory with the addition of raspberry swirl ice cream and a dusting of icing sugar.

Serves 4

Prep

15M

Cook

10M

Total

25M

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Ingredients

3/4 cup self-raising flour

2 tablespoon caster sugar

1/2 cup milk

1 egg

300 gram fresh or frozen raspberries

25 gram unsalted butter

1/2 cup bought lemon curd

4 scoops raspberry swirl ice-cream icing sugar, to dust

Method

1.Sift flour and sugar into a medium bowl; make a well at centre. Whisk milk and egg in a small jug. Whisk into flour mixture until smooth. Stir in a third of the raspberries.

2.Heat a large non-stick frying pan over moderate heat. Add half the butter; swirl to coat surface. Drop tablespoons of batter into pan. Cook for 1-2 minutes or until pikelets are golden underneath and bubbles appear on surface. Turn; cook for 1-2 minutes or until cooked. Transfer to a plate. Repeat with remaining butter and batter.

3.Spread pikelets with lemon curd. Serve pikelets stacked, topped with ice-cream and remaining raspberries. Dust with icing sugar.

Unsalted butter is ideal for cooking pancakes and pikelets, it doesn’t burn as easily as regular butter. Make ahead: Make pikelets up to 2 days ahead; store in an airtight container in the fridge.
Note

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Ingredients

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