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Fruit Pikelets

Fruit Pikelets

SERVES
18
COOK TIME
10
PREP TIME
20
DIFFICULTY
Easy
Tags Kids, Quick & Easy
Collections Featured Recipe

INGREDIENTS

  • 1 cup self-raising flour
  • 1/2 tspn baking powder
  • 1/4 cup honey
  • 3/4 cup full cream milk
  • 25 grams unsalted butter melted
  • 1 extra-large egg lightly beaten
  • Banana & Coconut
  • 2 bananas 1/2 cup mashed, remaining sliced
  • 1/4 cup shredded coconut
  • Apple & Cinnamon
  • 2 apples 1/2 cup grated, remaining sliced
  • 2 tspn ground cinnamon
  • Strawberry & Vanilla
  • 10 strawberries 1/2 cup diced, remaining sliced
  • 2 tspn vanilla bean paste

METHOD

  1. For the pikelet batter, add flour and baking powder together in a medium mixing bowl, stirring to combine.
  2. In a large jug add honey, milk, melted butter and egg, whisking to combine. Pour over the flour mixture, stirring to combine.
  3. Add fruit combination of choice, stirring to combine.
  4. Heat a large non-stick frying pan over a medium-low heat. Add a little extra butter to the pan until melted. Using a tablespoon as a measure, drop spoonfuls of batter into the pan, placing a slice of fruit on top and cook for 3-4 minutes, or until bubbles appear on the surface.
  5. Using a spatula, carefully turn pikelets and cook for a further 2 minutes or until golden
  6. Serve pikelets hot or cold with butter and honey.
Click here to view our 'how to' video

Print Recipe
Fruit Pikelets
Prep Time 20 minutes
Cook Time 10 minutes
Servings
pikelets
Ingredients
Banana & Coconut
Apple & Cinnamon
Strawberry & Vanilla
Prep Time 20 minutes
Cook Time 10 minutes
Servings
pikelets
Ingredients
Banana & Coconut
Apple & Cinnamon
Strawberry & Vanilla
Recipe Notes
  1. For the pikelet batter, add flour and baking powder together in a medium mixing bowl, stirring to combine.
  2. In a large jug add honey, milk, melted butter and egg, whisking to combine. Pour over the flour mixture, stirring to combine.
  3. Add fruit combination of choice, stirring to combine.
  4. Heat a large non-stick frying pan over a medium-low heat. Add a little extra butter to the pan until melted. Using a tablespoon as a measure, drop spoonfuls of batter into the pan, placing a slice of fruit on top and cook for 3-4 minutes, or until bubbles appear on the surface.
  5. Using a spatula, carefully turn pikelets and cook for a further 2 minutes or until golden
  6. Serve pikelets hot or cold with butter and honey.

Click here to view our 'how to' video

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Caramelised pear & ginger crumble

Caramelised pear & ginger crumble

SERVES
6
COOK TIME
35
PREP TIME
25
DIFFICULTY
Easy
Tags Dessert, Ginger, Pear
Collections Autumn

INGREDIENTS

  • 1/2 cup caster sugar
  • 1/4 cup verjuice
  • 1 cinnamon stick
  • 1 tbsp chopped glace ginger
  • 6 Beur Bosc pears, peeled, cored & cut into chunks
  • Crumble
  • 125 g plain flour
  • 125 g unsalted butter
  • 125 g brown sugar
  • 1/4 cup rolled oats
  • 1/4 cup shredded coconut
  • 1 tsp ground ginger

METHOD

  1. Preheat oven to 180°C (160°C fan-forced).
  2. In a medium saucepan, place sugar, dessert wine & verjuice together over a low heat, stirring until sugar dissolves.
  3. Bring mixture to the boil, before adding cinnamon, ginger & pear. Simmer for 4 minutes, then remove from heat.
  4. For the crumble, rub the flour, butter, sugar, oats, coconut & ginger together until mixture is well combined & looks like coarse breadcrumbs.
  5. Pour the fruit mixture into a large ovenproof dish or six individual ones & sprinkle over the crumble.
  6. Place baking dish on an oven tray & bake in preheated oven for 30 minutes.

three ways with pears:

  1. The classic Italian salad of sliced pear, baby rocket leaves, shaved parmesan with a balsamic dressing is a perfect partner for steak.
  2. Peel six rm pears & poach in a spiced red wine syrup using a bottle of red wine, 1/2 cup sugar, 2 star anise, 2 cinnamon sticks, 1 vanilla bean & a strip of orange peel.
  3. For a delicious soup roast 1kg peeled chopped pumpkin & 500g peeled chopped pears with 1/4 cup olive oil in a 180°C oven for 1 hour. In a large saucepan, cook 1 chopped onion until soft, add 1 chopped clove garlic, cook for a further 2 minutes. Add roasted pumpkin & pear, 1 & 1/4 ltrs vegetable stock & simmer for 15 minutes. Puree until smooth & season to taste.

Print Recipe
Caramelised pear & ginger crumble
Prep Time 25 minutes
Cook Time 35 minutes
Servings
people
Prep Time 25 minutes
Cook Time 35 minutes
Servings
people
Recipe Notes
  1. Preheat oven to 180°C (160°C fan-forced).
  2. In a medium saucepan, place sugar, dessert wine & verjuice together over a low heat, stirring until sugar dissolves.
  3. Bring mixture to the boil, before adding cinnamon, ginger & pear. Simmer for
    4 minutes, then remove from heat.
  4. For the crumble, rub the flour, butter, sugar, oats, coconut & ginger together until mixture is well combined
    & looks like coarse breadcrumbs.
  5. Pour the fruit mixture into a large ovenproof dish or six individual ones & sprinkle over the crumble.
  6. Place baking dish on an oven tray & bake in preheated oven for 30 minutes.

three ways with pears:

  1. The classic Italian salad of sliced pear, baby rocket leaves, shaved parmesan
    with a balsamic dressing is a perfect partner for steak.
  2. Peel six rm pears & poach in a spiced red wine syrup using a bottle of red wine,
    1/2 cup sugar, 2 star anise, 2 cinnamon sticks, 1 vanilla bean & a strip of orange peel.
  3. For a delicious soup roast 1kg peeled chopped pumpkin & 500g peeled chopped pears with 1/4 cup olive oil in a 180°C oven for 1 hour. In a large saucepan, cook 1 chopped onion until soft, add 1 chopped clove garlic, cook for a further 2 minutes. Add roasted pumpkin & pear, 1 & 1/4 ltrs vegetable stock & simmer for 15 minutes. Puree until smooth & season to taste.
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