Over the weekend I gave Miss G. a piece of toast spread with a little strawberry jam.
Big. Sticky. Mistake.
Sticky sweet strawberry Jam was absolutely everywhere.
Miss G. was covered head to toe as was the floor, sofa, cupboards and everything else little Miss managed to lay her sticky little hands on.
I should have known better.
So today making a batch of pikelets I knew there was no way the jam jar was seeing the light of day.
Instead I opted to press sliced fresh strawberries straight into the pikelet batter as they cooked.
All of the fruity goodness with none of the sticky mess.
To create a batch of strawberry orange buttermilk pike lets simply…
Begin by hulling and slicing the strawberries. I sliced my fresh berries into quite thin slithers so they would sit snuggly in the pikelets.
Next, sift the flour and sugar into a large mixing bowl and whisk to make a well in the centre.
In a jug place the buttermilk and egg and whisk to combine.
Pour the wet ingredients into the well of the dry and whisk until smooth.
Whisk through the orange zest.
Add the melted butter and whisk until smooth.
Using a 1/4 measuring cup ladle the batter into a lightly greased nonstick frypan over medium heat. Gently press the sliced strawberries into each pikelet and cook for 2-3 minutes or until bubbles start to appear all over the surface of the pikelet. Using a spatula take a little peek underneath and if they’re golden brown flip and cook for a minute or so on the other side.
Place the cooked pikelets on a plate lined with paper towel to remove any excess butter and continue cooking the rest of the batter.
Serve the pikelets with a lovely dollop of thick greek yoghurt and a small handful of sliced strawberries.
strawberry & orange buttermilk pikelets
1 ½ cups self-raising flour
2 tbs caster sugar
1 cup (185ml) milk
zest of 1 orange
1 tablespoon butter, melted
1 cup fresh strawberries, huled & thinly sliced
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 and egg together, then add to dry ingredients, whisking until smooth. Add the orange zest and melted butter and whisk 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 gently press the sliced strawberries into each pikelet. Cook for 1-2 minutes or until bubbles appear on the surface. Turn over and cook other side for 1 minute until golden. Remove and place on a plate lined with paper towel. Continue with the remaining batter.
Allow to cool and serve with a dollop of greek yoghurt and fresh strawberries.
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