Peach and raspberry pikelets
(at time of publication)
- 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
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.
Nutrition Info (per serve)
Total fat 2g
–Saturated fat 0g
Dietary fibre 1g
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