Peach and raspberry pikelets

Photographer: Mark O'Meara

Serves: 10 (makes 30 pikelets – 3 per serve)

Time to make: 40 mins

Ingredients

1 quantity Basic pikelets
125g diced peaches in natural juice, drained
½ cup frozen raspberries, roughly chopped
extra raspberries (optional), to serve
dollop low-fat fruit yoghurt (optional), to serve

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Sift flours and baking soda into a medium mixing bowl. Add buttermilk to mixture with egg and stir until batter forms. Stir peaches and raspberries into batter.

2 Brush or spray a medium heavy-based, non-stick frying pan with oil and set over medium heat. Drop tablespoons of batter into pan 2-3cm apart and cook for 1-2 minutes, or until small bubbles appear on pikelets’ surface. Flip pikelets and cook for 1 more minute, or until lightly golden.

3 Repeat cooking process with remaining batter, transferring cooked pikelets to a plate (keep them warm in a low-temperature oven).

4 Top pikelets with extra raspberries and yoghurt (if using) and serve.

Variations

Make it dairy free: Follow Dairy-free basic pikelets recipe, and omit yoghurt.
Make it gluten free: Follow Gluten-free basic pikelets recipe and check yoghurt (if using) is gluten free.

Nutrition Info (per serve)

Calories 74 cal

Kilojoules 310 kJ

Protein 3 g

Total fat 2 g

Saturated fat 0 g

Carbohydrates 10 g

Sugar 2 g

Dietary fibre 1 g

Sodium 120 mg

Calcium 40 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.