Serves: 16
Preparation: 10 mins
Cooking: 1½ mins each batch
Ingredients:
1 cup self-raising flour
1 tbsp caster sugar
Preparation: 10 mins
Cooking: 1½ mins each batch
Ingredients:
1 cup self-raising flour
1 tbsp caster sugar
¾ cup milk
1 egg
1 tsp vanilla essence
½ cup chopped dried fruit
20g butter (chilled)
smooth ricotta cheese (to serve)
extra chopped dried fruit (to serve)
1) Sift flour and sugar into a mixing bowl and make a well in the centre. Whisk milk, egg and vanilla essence together in a jug. Pour mixture into the dry ingredients in mixing bowl and stir gently until just combined. Stir in chopped dried fruit.
2) Heat a large non-stick frying pan over medium heat. Wrap the cold butter in a piece of paper towel, carefully wipe over the surface of the pan to grease it (the butter will melt slightly through the paper towel).
3) Drop tablespoonfuls of mixture into the pan, not too close together. Cook for 1 min, until bubbles appear on surface of pikelets. Turn and cook for another 30 seconds, until golden brown. Transfer pikelets to a wire rack to cool, while you cook the rest of the mixture. Serve spread with butter or ricotta cheese and topped with extra dried fruit.
2) Heat a large non-stick frying pan over medium heat. Wrap the cold butter in a piece of paper towel, carefully wipe over the surface of the pan to grease it (the butter will melt slightly through the paper towel).
3) Drop tablespoonfuls of mixture into the pan, not too close together. Cook for 1 min, until bubbles appear on surface of pikelets. Turn and cook for another 30 seconds, until golden brown. Transfer pikelets to a wire rack to cool, while you cook the rest of the mixture. Serve spread with butter or ricotta cheese and topped with extra dried fruit.
