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Pikelets with Raspberry Nutmeg Sauce

by meg.k (follow)
Brunch (217)      Pancakes (63)      Pikelets (5)      New Zealand (2)     
Pikelets are New Zealand's miniaturized version of the pancake. Generally pikelets are sweeter and fluffier than the traditional pancake.

This recipe is the number one favorite for Sunday morning breakfast in my house but it's quick and easy enough for weekdays too.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes: 5 large or 10 mini pikelets, feeds 2-3

1 cup self raising flour
2/3 cup milk
1/4 cup white sugar
1 egg
1 tsp vanilla essence
Butter for frying

Raspberry Nutmeg Sauce:
1 cup lightly packed frozen raspberries
1 1/2 tbsp butter
1/4 tsp ground nutmeg
1 1/2 tbsp golden or maple syrup

Start by pre-heating your oven to 100c with an oven safe plate or dish inside.

In a large bowl, combine the pikelet ingredients and whisk until smooth.

Our pikelet ingredients

Our pikelet ingredients

Once your batter is smooth and lump free, set a thick bottomed pan on the stove on medium low and grease with a small amount of butter.

Once butter begins to lightly foam it's time to add the batter. For large pikelets like the one in the picture below use 1/3 cup of batter for each. For mini pikelets use 1/4 of a cup. My pan isn,t very big so I do one at a time but if you can fit more in, go for it.

Our pikelet ingredients

After about 2.5 minutes the batter should begin to bubble like the first picture below. Gently flip pikelets, the underside should be lightly golden like the second picture below.

Cook pikelets for another minute. Now both sides should be golden and the pikelet should have a firm texture.

Turn off the oven at this point and transfer the cooked pikelet to the warmed plate inside. This will keep them warm whilst you finish cooking the rest.

Re-grease your pan with a little butter and repeat the process until all the batter has been converted into pikelets.

Now for the sauce. Microwave your frozen raspberries until hot. This should take about 2 minutes depending on your microwave. They will have reduced down to approximately a half cup now.

Add in your butter, nutmeg and syrup and muddle with a fork until combined. The texture will still be rough due to the raspberry seeds. If you prefer it smooth, simply strain through a very fine sieve.

Now you're ready to eat. Take your pikelets out of the oven, drizzle generously with the raspberry nutmeg sauce and serve it up for the perfect start to the day.

For an even more lavish effect try adding any of the following; vanilla ice cream, dark chocolate chips, whipped cream or fresh sliced peaches and mangoes.

#New Zealand
I like this Recipe - 11
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ID: 2642
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Hi meg.k,
I love pikelets, & often make a couple for Supper.
I cook them in 'Ghee', as butter can 'burn' in the cooking process..........
Hi Donjo,
Yes you do need to be on the ball with your timing and temperatures when using butter. Ghee is a great substitue.
by meg.k
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