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Pikelets with cinnamon butter and marmalade
Pikelets with cinnamon butter and marmalade
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Prep Time:
15 minutes
Cook Time:
12 minutes
Total Time:
27 minutes
Enhance your baking with versatile cinnamon butter on sweet marmalade pikelets.
Ingredients:
  • 150g (1 cup) self-raising flour
  • 80g (1/3 cup) caster sugar
  • 0.63 gm bicarbonate of soda
  • 185ml (3/4 cup) milk
  • 1 egg
  • Vegetable oil, to grease
  • 170g (1/2 cup) orange marmalade
  • 20.00 gm water
  • 250g butter, at room temperature
  • 20.00 gm ground cinnamon
Instructions:
  • Prepare the cinnamon butter by mixing butter and cinnamon in a bowl. Transfer the mixture onto a 40cm piece of plastic wrap. Roll it up to create a log, twisting the ends to seal. Chill in the fridge until needed.
  • In a large mixing bowl, sift together the flour, sugar, and bicarbonate of soda. Make a well in the center. In a separate jug, whisk the milk and egg together. Gradually stir the milk mixture into the dry ingredients using a wooden spoon until well combined.
  • Grease a large non-stick frying pan with oil over medium-high heat. Spoon four 2 tablespoon portions of batter into the pan, spacing them 4cm apart. Cook until golden underneath and bubbles form on the surface (1-2 minutes). Flip and cook for another 30 seconds until golden. Transfer to a plate lined with paper towel, cover with foil to keep warm. Repeat with remaining batter in 3 batches, lightly oiling the pan each time.
  • Simmer the marmalade and water in a saucepan over medium heat, stirring occasionally, until well combined, about 2 minutes (refer to microwave tip if needed).
  • To serve, layer pikelets, add a slice of fragrant cinnamon butter, and finish with a drizzle of sweet marmalade.

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