The kiddies and I love a good batch of pikelets. I think I've spoken before of our fondness for the banana pikelets from Veggie Mama. I discovered over time and by amalgamating several different pikelet and pancake recipes a simple base recipe which can be adjusted to suit your taste or pantry.
Today I decided to add some raspberries to the mix. Don't get me wrong I'm not so flushed with cash that I can squander a whole punnet of ripe raspberries. We always keep a couple of boxes of the frozen ones for smoothies or baking. The result was a lovely jammy taste within the pikelet without being too sugary.
The base pancake recipe is:
1 cup of self raising flour
1 teaspoon of baking powder
1 cup of milk
A dash of vanilla
To convert to pikelets add 1-2 tablespoons of sugar (to taste).
Today to make the raspberry ripple I combined a handful of frozen raspberries with a teaspoon of sugar and a splash of water. I put this into the microwave for 20 seconds just to defrost. I then added this to the pikelet mix (I only used a smallish amount of sugar in the actual pikelet batter).
We ate them hot out of the pan with butter and honey. I tend not to add to much sugar to the pikelet mix because lets face it we all slather them in honey or jam!!