Berries: Try replacing strawberries with sliced banana, blueberries or other frozen, thawed berries. To reheat pikelets, wrap in foil and place in a moderate oven (180°C) for about 5 minutes.
- 250g punnet strawberries, hulled
- 325g container Green’s Pancake Shake Buttermilk
- 1 tsp vanilla bean paste
- Double thick cream, to serve
Finely chop half the strawberries. Cut the remaining strawberries into quarters and set aside.
Prepare pancake shake according to directions. Transfer mixture to a jug. Gently stir in the vanilla and chopped strawberries.
Heat a lightly greased, large, non-stick frying pan over a medium heat. Spoon 2 tblsps of batter into pan. Repeat to make four pikelets.
Cook for about 2 minutes, or until bubbles begin to appear on surface. Turn and cook for about 1 minute, or until browned underneath. Remove. Cover to keep warm. Repeat to make 20 pikelets. Grease pan lightly between batches, as needed.
Serve pikelets warm or cold with a dollop of cream and quartered strawberries.