• Partnered with
  • Quick
  • Serves 4
  • 15 mins prep
  • 10 mins cook

Raspberry pikelets with ice-cream

Raspberry Pikelets with Ice-cream

These pikelets enter dessert territory with the addition of raspberry swirl ice cream and a dusting of icing sugar.


Raspberry pikelets with ice-cream

  • 3/4 cup self-raising flour
  • 2 tbsp caster sugar
  • 1/2 cup milk
  • 1 egg
  • 300 g fresh or frozen raspberries
  • 25 g unsalted butter
  • 1/2 cup bought lemon curd
  • 4 scoops raspberry swirl ice-cream icing sugar, to dust


Raspberry pikelets with ice-cream

  1. Sift flour and sugar into a medium bowl; make a well at centre. Whisk milk and egg in a small jug. Whisk into flour mixture until smooth. Stir in a third of the raspberries.
  2. Heat a large non-stick frying pan over moderate heat. Add half the butter; swirl to coat surface. Drop tablespoons of batter into pan. Cook for 1-2 minutes or until pikelets are golden underneath and bubbles appear on surface. Turn; cook for 1-2 minutes or until cooked. Transfer to a plate. Repeat with remaining butter and batter.
  3. Spread pikelets with lemon curd. Serve pikelets stacked, topped with ice-cream and remaining raspberries. Dust with icing sugar.
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