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Apricot pikelets

Apricot pikelets
Recipe type: Breakfast
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
Total time:
Turn breakfast or mid-morning treats into something special with these lovely apricot pikelets.
  • 70g dried apricots, finely chopped
  • ¼ cup boiling water
  • 1 cup plain flour
  • ¼ teaspoon bicarbonate of soda
  • 1 tablespoon caster sugar
  • 1 egg, lightly beaten
  • ¾ cup buttermilk
  • 30g butter, melted
  • Whipped thickened cream, to serve
  1. Place apricots in a heatproof bowl. Pour over boiling water. Cover and set aside for 5 minutes or until apricots have softened and absorbed all the water.
  2. Sift flour and bicarbonate of soda into a large bowl. Stir in sugar. Make a well in the centre. Add apricots, egg and buttermilk. Using a metal spoon, gently fold until just combined.
  3. Heat a non-stick frying pan over medium-low heat. Brush with melted butter. Using 1 tablespoon batter per pikelet, cook pikelets, in batches, for 1 to 2 minutes or until small bubbles appear on surface. Turn pikelets over and cook for a further 1 to 2 minutes or until golden and cooked through. Transfer pikelets to a plate and cover to keep warm. Repeat with remaining butter and batter.
  4. Serve pikelets with cream.
Pikelets are delicious served with apricot cream. Fold ⅓ cup apricot conserve or jam through 300ml whipped thickened cream.
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