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Pikelets with strawberries and sweetheart butter
Pikelets with strawberries and sweetheart butter
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Prep Time:
85 minutes
Cook Time:
10 minutes
Total Time:
95 minutes
Fluffy pikelets served with love-shaped butter, guaranteed to brighten any mood.
Ingredients:
  • 250g punnet strawberries
  • 75g self-raising flour
  • 4.00 gm baking powder
  • 50g caster sugar
  • 1 egg, whisked
  • 100ml milk
  • 40.00 gm unsalted butter, melted, plus extra to brush
  • 250g unsalted butter, softened
  • 52.80 gm good-quality strawberry jam
Instructions:
  • For the sweetheart butter, combine butter and jam in a bowl, or use a food processor. Roll the mixture into a sausage shape on a clean surface, wrap in plastic, and freeze for at least 1 hour. Slice into rounds before serving, using a heart-shaped cutter. Store excess in the freezer for up to 2-3 months.
  • Slice the strawberries in half lengthwise, and then set them aside.
  • Sift flour and baking powder into a bowl. Add sugar, then egg. Whisk in milk until smooth, then mix in melted butter. Heat non-stick pan, brush with butter, and spoon 3 tablespoons of batter into pan. Cook until bubbles form, flip, and cook other side. Repeat with remaining batter. Serve warm with sweetheart butter and strawberries.

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