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    You are in: Home / Australian / Pikelets With Berries Recipe
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    Pikelets With Berries

    Pikelets With Berries. Photo by Baby Kato

    1/2 Photos of Pikelets With Berries

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    Total Time:

    Prep Time:

    Cook Time:

    13 mins

    5 mins

    8 mins

    bluemoon downunder's Note:

    I haven't ever made pikelets but I've eaten them - long ago. This recipe, when I chanced upon it, evoked nostalgic memories of carefree 1950s Australian after-school afternoon teas at friends' houses, and of the mothers who'd made these pikelets for their 5-10 year olds and friends arriving home from school. Unlike the pikelets in this recipe, those pikelets were usually served with jam and cream. Some were even just buttered. This pikelet recipe is adapted from a recipe card - in a 'Pan or Wok' series of recipes from International Masters Publishers Ltd..

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Sift the flour into a mixing bowl, add the butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs.
    2. 2
      In a separate bowl, beat together the eggs and the milk, then add the egg-milk mixture to the flour-butter-breadcrumb mixture.
    3. 3
      Then stir in the caster sugar and mix all the ingredients until you have a smooth batter.
    4. 4
      Heat the oil in a heavy-based pan and drop in spoonfuls of the batter, spacing them well apart.
    5. 5
      Cook the pikelets until the surface starts to bubble, then flip them over with a spatula or egg-slide and cook the other side, for about 2 minutes.
    6. 6
      Remove the pikelets, transfer them to a plate and keep them warm. The batter should make about 8 pikelets in total.
    7. 7
      Once all the pikelets have been made, wipe the pan.
    8. 8
      Mix together the orange juice and arrowroot.
    9. 9
      Heat the orange juice and demerara sugar in the pan, stir in the orange juice mixture, add the berries and cook for 2-3 minutes, or until the sauce thickens.
    10. 10
      Whip the cream into soft peaks, divide the pikelets between 4 serving plates, top with spoonfuls of whipped cream and fruit and serve.

    Browse Our Top Raspberries Recipes

    Ratings & Reviews:

    • on September 09, 2008

      55

      Mmmmmmm - just delicious! I used regular sugar instead of the caster and demerara, otherwise made just as specified. The fruit sauce was just wonderful and the pikelets were moist and fluffy. I enjoyed these as a sweet breakfast treat - thanks for sharing this recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 25, 2008

      55

      I have never had pikelets before...they were delicious. I made 1/2 the batch...resulting in 12 small pikelets. They were moist, tender and very buttery. The sauce was sweet and delicious. I used dried blueberries, frozen strawberries and fresh raspberries. Garnished with a little whipped cream, they were perfect. Thanks for sharing bluemoon.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pikelets With Berries

    Serving Size: 1 (267 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 611.3
     
    Calories from Fat 349
    57%
    Total Fat 38.8 g
    59%
    Saturated Fat 21.9 g
    109%
    Cholesterol 172.7 mg
    57%
    Sodium 460.8 mg
    19%
    Total Carbohydrate 59.5 g
    19%
    Dietary Fiber 2.5 g
    10%
    Sugars 12.5 g
    50%
    Protein 8.6 g
    17%

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