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Kitchen Cadets: Raspberry pikelets

Photo: Domino Postiglione

Kitchen Cadets: Raspberry pikelets

Ingredients

  • 1 cup self-raising flour
  • Pinch of salt
  • 1 ½ tbsp sugar
  • ¼ tsp bicarbonate of soda
  • 1 egg
  • 1 cup buttermilk
  • ½ cup frozen raspberries
  • 2 tbsp butter
  • Extra butter, for frying

Method

"It's nice to have a pretty breakfast, isn't it⁄" just-turned-seven-year-old Ava (pictured) says of the idea of turning pikelets pink with raspberries. She is positively bursting to crack the egg, so it is a shame the recipe only calls for one. She is ready to mix in the raspberries before the flour is sifted or before anything much is done. Stirring is a popular job here, pity again that not much is needed. But those raspberries are added extremely well. And how pretty they made the pikelets. "They taste like somebody put jam inside instead of on top," Ava declares.

Sift the flour, salt, sugar and bicarbonate of soda into a mixing bowl.

In another bowl, lightly beat the egg with the buttermilk using a fork. Make a well in the centre of the flour mixture and add the milk mixture to the well, stirring gently and drawing in the flour from the sides to make a batter. Add the raspberries and fold through. Don't over-mix; the batter should be quite lumpy. If the batter thickens, add a little more milk.

In a large frying pan, melt the butter on a low heat, then pour it into the mixture and gently fold through. Put large dollops of mixture in the frying pan, about three at a time. Cook until bubbly on top and brown underneath, about three minutes. Turn to brown the other side and don't worry if the raspberries stick a little.

Transfer to one half of a clean tea towel, folding the other half over the top to keep warm. Add a little more butter to the pan and repeat with remaining mixture. Serve drizzled with honey (optional).

If love is a battlefield, making breakfast for tiny loved ones can be virtual warfare. All the more reason to put them in aprons, arm them with spatulas and get them to enter the kitchen fray. This fruity twist on the pikelet classic, which uses buttermilk instead of milk, should appease the troops.

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