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Mini pikelet stacks 2 ways
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Indulge in savory pikelets with smoked salmon and dill or satisfy your sweet tooth with raspberry and mascarpone pikelets.
Ingredients:
  • 150.00 gm self-raising flour
  • 0.63 gm bicarbonate of soda
  • 20.00 gm caster sugar
  • 260.00 gm buttermilk
  • 40g butter, melted
  • 84.15 gm mascarpone
  • 1/2 tsp finely chopped fresh dill
  • 1 tsp finely grated lemon rind
  • 80g smoked salmon, roughly torn into small pieces
  • 63.75 gm mascarpone
  • 13.20 gm raspberry jam
  • 9 frozen raspberries, thawed
  • Maple syrup, to serve (see note)
Instructions:
  • In a bowl, sift flour and bicarbonate of soda. Stir in sugar and make a well in the center. In a jug, whisk together egg and buttermilk. Pour the mixture into the well along with half of the melted butter. Gently whisk until smooth and well combined.
  • Preheat a large frying pan over medium heat and brush with remaining melted butter. Drop 2 teaspoons of batter into the pan to make 8 pikelets. Cook for about 2 minutes until bubbles start to form on the surface, then flip and cook for about 1 minute until golden and cooked through. Cool on a wire rack and repeat to make a total of 54 pikelets.
  • Combine mascarpone, dill, and lemon rind in a bowl and mix well. Assemble the stacks by spreading 1 pikelet with 1 teaspoon of the mixture, topping it with smoked salmon, then adding another pikelet on top. Repeat the layering process, finishing with a pikelet on top. Secure the stack with a cocktail stick. Create a total of 9 pikelet stacks and present them on a serving plate.
  • Prepare the raspberry and mascarpone filling by combining mascarpone and jam in a bowl until just mixed. Then, spread one pikelet with 1 teaspoon of the mixture, top it with another pikelet, and spread another teaspoon of the mixture. Create a sandwich with another pikelet, and top it with a raspberry secured with a cocktail stick. Repeat this process to make a total of 9 pikelet stacks. Serve on a plate and drizzle with maple syrup just before serving. Enjoy!

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