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Strawberry pikelets

Spoil mum this Mother's Day with this breakfast treat. - by that's life!
  • 08 May 2018
Strawberry pikelets
Prep: 15 Minutes - Cook: 15 Minutes - Serves 20
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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.

Ingredients

  • 250g punnet strawberries, hulled
  • 325g container Green’s Pancake Shake Buttermilk
  • 1 tsp vanilla bean paste
  • Double thick cream, to serve

Method

  1. Finely chop half the strawberries. Cut the remaining strawberries into quarters and set aside.

  2. Prepare pancake shake according to directions. Transfer mixture to a jug. Gently stir in the vanilla and chopped strawberries.

  3. 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.

  4. 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.

  5. Serve pikelets warm or cold with a dollop of cream and quartered strawberries.

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