Pikelets with raspberry cream
Delight in the simplicity and elegance of pikelets topped with luscious raspberry cream. This easy-to-follow recipe combines fluffy, golden pikelets with a rich, fruity topping made from fresh raspberries and smooth heavy whipping cream. Perfect for breakfast, brunch, or a sweet treat anytime!
- 14 Mar 2024
- Cook time 15 min
- Prep time 12 min
- 8 Servings
- 9 Ingredients
Pikelets with raspberry cream are a delightful, fluffy treat that combines the simplicity of mini pancakes with the rich indulgence of fresh raspberry-infused cream. Perfect for breakfast, brunch, or even a sweet snack, this recipe is both easy to make and sure to impress your taste buds.
Ingredients:
Instructions:
- In a large mixing bowl, sift together the all-purpose flour and baking powder.
- Add the sugar to the flour mixture and stir to combine.
- In a separate bowl, whisk together the milk, egg, and melted butter until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until you get a smooth batter. Make sure there are no lumps.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of butter or non-stick cooking spray if necessary.
- Drop spoonfuls of batter onto the skillet to form small circles about 2-3 inches in diameter.
- Cook for about 1-2 minutes on each side, or until bubbles form on the surface and the edges look set. Flip and cook the other side until golden brown.
- Transfer the cooked pikelets to a plate and keep them warm. Repeat with the remaining batter.
- In a medium bowl, combine the raspberries and powdered sugar. Using a fork, lightly mash the raspberries to release some of their juices but leave some chunks for texture.
- In a separate bowl, whip the heavy cream until it forms soft peaks.
- Gently fold the mashed raspberries into the whipped cream until well combined.
- Place the pikelets on a serving plate.
- Spoon a generous dollop of the raspberry cream on top of each pikelet.
- Garnish with additional fresh raspberries if desired.
Tips:
- Ensure all ingredients are at room temperature before starting to achieve a smoother batter.
- Do not overmix the batter; lumps are okay. Overmixing can result in tougher pikelets.
- Use a non-stick skillet or griddle to cook the pikelets evenly and prevent sticking.
- Make sure the skillet is moderately hot before pouring the batter to get perfect, fluffy pikelets.
- Whip the cream in a chilled bowl to help it thicken faster and achieve a better consistency.
- Gently fold the raspberries into the whipped cream to maintain their shape and avoid turning the cream pink.
With their light, airy texture and the burst of fresh raspberry flavor in the cream, pikelets with raspberry cream are a versatile and delicious addition to any meal. Whether enjoyed with a cup of coffee in the morning or as a mid-afternoon treat, they're bound to become a favorite in your recipe collection.
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 250kcal | 10% |
| Protein | |
| Protein 5g | 4% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 1.92g | 5% |
| Sugar 5g | 5% |
| Fat | |
| Fat 15g | 17% |
| Saturated 9g | 29% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 36mg | 6% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.12mg | 9% |
| Vitamin B3 0.53mg | 3% |
| Vitamin B6 0.06mg | 3% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.25ug | 10% |
| Vitamin C 5mg | 6% |
| Vitamin E 0.51mg | 3% |
| Vitamin K 2.76ug | 2% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.07mg | 0% |
| Iron, Fe 0.61mg | 6% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 140mg | 4% |
| Selenium, Se 8ug | 15% |
| Sodium, Na 90mg | 6% |
| Zinc, Zn 0.59mg | 5% |
| Water | |
| Water 60g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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