Ingredients
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25 g unsalted butter
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125 ml low-fat milk
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15 g caster sugar
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1 tablespoon sunflower oil
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2 tablespoons orange juice
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1 teaspoon arrowroot
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350 g mixed berries, dried and hulled (blackberries, raspberries, strawberries, blueberries, washed)
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25 g demerara sugar
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300 ml double cream, low-fat is fine, to serve
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1 large egg
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125 g self-raising flour
Instructions
- Sift the flour into a mixing bowl, add the butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs.
- In a separate bowl, beat together the eggs and the milk, then add the egg-milk mixture to the flour-butter-breadcrumb mixture.
- Then stir in the caster sugar and mix all the ingredients until you have a smooth batter.
- Heat the oil in a heavy-based pan and drop in spoonfuls of the batter, spacing them well apart.
- Cook the pikelets until the surface starts to bubble, then flip them over with a spatula or egg-slide and cook the other side, for about 2 minutes.
- Remove the pikelets, transfer them to a plate and keep them warm. The batter should make about 8 pikelets in total.
- Once all the pikelets have been made, wipe the pan.
- Mix together the orange juice and arrowroot.
- Heat the orange juice and demerara sugar in the pan, stir in the orange juice mixture, add the berries and cook for 2-3 minutes, or until the sauce thickens.
- Whip the cream into soft peaks, divide the pikelets between 4 serving plates, top with spoonfuls of whipped cream and fruit and serve.