Pikelets with hot blackberry sauce - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
- 50 g Unrefined golden icing sugar
- 1 Egg(s) (free range)
- 150 ml Milk (whole)
- Salt
- 150 g Self-raising white flour
- 25 g Butter (unsalted) melted
- 250 g Blueberries
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1
Beat together the egg, milk and salt. Stir in half of the icing sugar and the flour. Set an open frying pan to heat up.
For this step you'll need:
- 1 Egg(s) (free range)
- 150ml Milk (whole)
- pinch Salt
- 50g Unrefined golden icing sugar
- 150g Self-raising white flour
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2
When the pan is quite hot, take a bit of butter in a piece of kitchen towel and wipe around the pan. This gives just the right amount.
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3
Pour a dessertspoon of batter in the pan. It should spread to about 10 cm. Allow to cook for about 1 minute, then flip over to brown the other side. Set aside to keep warm and repeat with the remaining batter. You will be able to cook 3 or 4 at a time, depending on pan size.
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4
For the blackberry sauce, simply toss the remaining icing sugar into the blackberries in a small pan, and gently heat for 3 to 4 minutes, until the sugar had melted and the blackberries have started to soften.
For this step you'll need:
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5
To serve, spoon the blackberry sauce over the pancakes.