Mini Pikelets with Berries & Yoghurt

Prep: 10 mins

Cook: 15 mins

Serves: 4

Difficulty:

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467

Recipe by: Western Star

An easy pikelet recipe that's perfect for weekend breakfast, brunch or high-tea. Serve with yogurt and fresh fruits, or ice-cream and home-made chocolate sauce for a sweet end of the day treat.

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Mini Pikelets with Berries & Yoghurt

Ingredients:

1 cup self-raising flour

1 tbsp caster sugar

Pinch of salt

3/4 cup milk

1 egg

30g Western Star Unsalted Butter, melted

1 cup mixed berries, blueberries, strawberries, raspberries

2 cups thick vanilla yoghurt

Method:

Mix the flour, sugar and salt together in a medium bowl. In a separate bowl, whisk the milk and egg together, and then add to the dry ingredients. Whisk until smooth
Heat a non-stick frypan over a medium heat and brush with butter. Drop tablespoonfuls of batter into the pan, and cook for 1 minute or until small bubbles appear on the surface. Turn the pikelets over, and cook for a further minute or until golden.
Transfer from the pan to a plate, and cover with a tea towel to stay warm. Continue to cook in batches, brushing the pan with more butter before each batch
Serve the pikelets slightly warm or at room temperature sprinkled with fresh berries and a generous spoonful of vanilla yoghurt

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