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Pikelets with pomegranate syrup and ice-cream
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Indulge in seasonal pomegranate dessert pikelets.
Ingredients:
  • 300g (2 cups) self-raising flour
  • 40.00 gm caster sugar
  • 310ml (1 1/4 cups) milk
  • 2 eggs
  • 20g (1 tbsp) butter, melted
  • 2 (about 250g) pomegranates, halved, juiced (see Notes)
  • 80ml (1/3 cup) honey
  • Butter, extra, to grease
  • Vanilla ice-cream, to serve
Instructions:
  • In a bowl, combine sifted flour and sugar, then create a well in the center. In another bowl, whisk together milk, eggs, and butter. Pour the wet mixture into the well and whisk until a smooth batter forms.
  • Pour the pomegranate juice into a jug and top it up with water until you reach 250ml (1 cup). In a saucepan, combine the juice and honey and bring it to a boil over high heat. Let it boil uncovered for about 15 minutes or until it thickens to a syrupy consistency.
  • Heat a large non-stick frying pan over medium heat and lightly grease with extra butter. Spoon 2 heaped tablespoons of batter around the edge to make 4 pikelets. Cook until golden underneath for about 2 minutes, then flip and cook for another 30 seconds until done. Transfer to a clean tea towel to keep warm. Repeat with the rest of the batter in 2 more batches, regreasing the pan as needed.
  • On each plate, arrange a trio of pikelets. Add a generous scoop of ice-cream on top of each pikelet, then drizzle with the luscious pomegranate syrup. Serve promptly to enjoy!

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