Raspberry pikelets with ice-cream

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

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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Raspberry pikelets with ice-cream
  • 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
  • 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.