Today Grace and I are enjoying the perks of a lazy long weekend by retreating inside to escape the dark drizzly wet weather and spending all day long in our pj’s, playing, working, snuggling, watching movies and eating raspberry pikelets. One of my most favoured childhood memories is waking up to the scrumptious aromas of pikelets slowly sizzling in the frypan, my mum would often sneak out of bed half an hour before us kids to get to work on a batch of our favourite cakes to fill our lunch boxes and hungry tummy’s. Those mornings I would scramble out of bed and race to the kitchen filled with excitement and eagerly anticipating lunch time.
Since then I have always loved pikelets, they’re the perfect morning or afternoon snack and this version spiked with bright pink, juicy raspberries is an all time favourite. My pikelet recipe is super simple, contains 6 ingredients that are nearly always in the fridge and pantry, makes 21 pikelets, and can be whipped up in less than 15 minutes. The perfect recipe for when the cupboards are looking worryingly bare and you’re in dire need of a little lunch box filler. Oh and did I mention that with the addition of the wonderful raspberries there really is no need for sugar laden jam. And when served with a big scoop of yoghurt and fresh fruit us mums will be feeling quite virtuous knowing our bubs are eating the good stuff and it’ll keep the food police happy too.
These pikelets really are super simple to make, they start with sifting the flour and sugar into a bowl and making a well in the centre. Then in a jug I stirred together the milk, egg and vanilla bean paste (please feel free to use vanilla essence, I’m just obsessed with the paste and love seeing the flecks of vanilla bean through the pikelets). I then poured wet ingredients into the well of the dry and stirred slowly bringing in more and more flour until the mixture was fully combined and lusciously smooth.
I then tumbled the raspberries into the mix and carefully folded them through watching as they started to smudge the mixture with gorgeous smears of pink raspberry juice. Then the fun began, frying time! I heated a non-stick frypan over medium heat and brushed with a little melted butter. I then dropped tablespoonfuls of the raspberry swirled mixture into the pan and cooked for half a minute or until bubbles appeared on the surface of each pikelet. I then flipped the lovely little pikelets and cooked for another minute or so, just until wonderfully golden and cooked. The cooked beauties were then placed onto a plate lined with a little kitchen paper just to drain any excess butter.
I then placed a couple of the slightly cooled pikelets onto a plate with a spoonful of our favourite greek yoghurt along with a few extra raspberries and a scoop of fresh passionfruit. Grace and I then scrambled underneath her new tepee to enjoy our lovely little pikelets listening to the rain.
Adapted from Taste
Makes 21 pikelets
1 ½ cups self-raising flour
2 tbs caster sugar
1 cup (185ml) milk
1 tsp vanilla bean paste
1 cup fresh or frozen raspberries
Melted butter, to brush
Greek yoghurt and fresh fruit to serve
Sift flour and sugar together into a bowl and make a well in the centre.
Whisk milk, egg and vanilla together, then add to dry ingredients, whisking until smooth.
Heat a non-stick frypan over medium heat and brush with a little melted butter. Drop level tablespoonfuls of the mixture into the pan and cook for half a minute or until bubbles appear on the surface.
Turn over and cook other side for 1 minute until golden.
Allow to cool and serve with butter.