Pikelets with pear jam

A great breakfast, snack or dessert.

You'll need

200 gm (11/3 cups) self-raising flour, sieved 25 gm pure icing sugar, sieved 2 eggs, separated 310 ml (11/4 cups) buttermilk 1 tbsp vegetable oil 20 gm butter Whipped cream, to serve Pear jam 3 small ripe pears, cored, coarsely chopped 110 gm (½ cup) caster sugar Juice of 1 lemon 2 cardamom pods, cracked 1 vanilla bean, split and seeds


  • 01
  • For jam, combine ingredients and 1 tbsp water in a large frying pan, over medium heat and stir until sugar dissolves. Reduce heat to low and simmer until pears are tender and mixture thickens (15-20 minutes).
  • 02
  • Meanwhile, combine flour and icing sugar in a bowl. Whisk together yolks and buttermilk in a separate bowl, then whisk into flour mixture. Whisk eggwhites in a separate bowl until soft peaks form, then fold into batter.
  • 03
  • Brush a large frying pan over medium heat with oil, add a dot of butter, then drop tablespoonfuls of batter into pan and cook until bubbles form on tops and bases are golden (2-3 minutes). Turn over and cook until golden (1-2 minutes). Keep warm and repeat with remaining oil, butter and batter. Serve with jam and cream.

At A Glance

  • Serves 22 people
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At A Glance

  • Serves 22 people

Featured in

Apr 2017

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