Peach and raspberry pikelets

Instructions

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.