Pikelets with Raspberry Butter
Indulge in the delightful fusion of fluffy pikelets and luscious homemade raspberry butter with this easy yet sensational recipe. Perfect for a weekend breakfast or an afternoon treat, these mini pancakes boast golden, airy perfection with just a touch of sweetness. The star of the show is the heavenly raspberry butter, a blend of creamy unsalted butter, tangy mashed raspberries, and a hint of powdered sugar, creating a spread that elevates each bite with bursts of fruity freshness. With simple pantry staples and only 35 minutes from prep to plate, this recipe is accessible for beginners and rewards you with a café-worthy dish. Serve your pikelets warm, adorned with a generous dollop of raspberry butter, and watch them disappear in no time!
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 2 teaspoons Baking powder
- 2 tablespoons Granulated sugar
- 1 large Egg
- 180 milliliters Milk
- 20 grams Unsalted butter
- 100 grams Unsalted butter (for raspberry butter)
- 100 grams Raspberries (fresh or frozen, thawed)
- 2 tablespoons Powdered sugar
- 1 tablespoon Vegetable oil or non-stick spray
Instructions
In a large mixing bowl, sift together the all-purpose flour, baking powder, and granulated sugar.
In a separate bowl, whisk the egg and milk together.
Gradually pour the wet mixture into the dry ingredients, whisking until the batter is smooth and lump-free.
Melt 20 grams of butter and stir it into the batter.
To prepare the raspberry butter, mash the raspberries in a small bowl with a fork until they are broken apart but still slightly chunky.
In another bowl, beat 100 grams of softened unsalted butter and powdered sugar with a hand mixer or spoon until it is light and fluffy.
Fold the mashed raspberries gently into the whipped butter until well combined. Set the raspberry butter aside in the refrigerator until ready to serve.
Heat a non-stick skillet or griddle over medium-low heat and lightly grease with vegetable oil or non-stick spray.
Drop tablespoonfuls of batter onto the skillet, leaving space between each pikelet to allow them to spread slightly.
Cook for 1–2 minutes, or until bubbles form on the surface and the edges look set. Flip and cook on the other side for another 1–2 minutes until golden brown.
Transfer the pikelets to a plate and keep warm by covering them with a clean kitchen towel while cooking the remaining batter.
Serve the warm pikelets topped with a generous dollop of raspberry butter. Enjoy!
Nutrition Facts
Calories |
1953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.5 g | 163% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 1093 mg | 48% | |
| Total Carbohydrate | 180.1 g | 65% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 53.5 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 328 mg | 25% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 698 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
