Ingredients
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