Pikelets with cinnamon butter

Pikelets with cinnamon butter


  • 150g (1 cup) self-raising flour
  • 80g (1/3 cup) caster sugar
  • 1/4 teaspoon bicarbonate of soda
  • 185ml (3/4 cup) milk
  • 1 egg
  • Vegetable oil, to grease
  • 170g (1/2 cup) orange marmalade
  • 1 tablespoon water

cinamon butter:

  • 250g butter, at room temperature
  • 2 tablespoons ground cinnamon


1.  To make the cinnamon butter, combine the butter and cinnamon in a medium bowl. Spoon mixture onto a 40cm piece of plastic wrap. Roll to enclose butter and form a log. Twist the ends to secure. Place in the fridge until required.

2.  Sift the flour, sugar and bicarbonate of soda into a large mixing bowl and make a well in the centre. Whisk together the milk and egg in a jug. Use a wooden spoon to gradually stir milk mixture into dry ingredients until well combined.

3.  Brush a large non-stick frying pan with oil to grease and place over medium-high heat. Spoon four 2 tablespoonsful portions of the batter into the pan, about 4cm apart. Cook for 1-2 minutes or until golden underneath and bubbles appear on the surface. Turn and cook for a further 30 seconds or until golden underneath. Transfer to a plate lined with paper towel and cover with foil to keep warm. Repeat with remaining batter in 3 batches, greasing the pan lightly with oil before each batch.

4.  Meanwhile, cook the marmalade and water in a small saucepan over medium heat, stirring occasionally, for 2 minutes or until combined.

5.  To serve, stack pikelets, top with a slice of cinnamon butter and then drizzle with marmalade.

Hope You Enjoy

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