Thick and fluffy strawberry pikelets
These fluffcakes are thick, soft, and easy to prepare, making for a perfect morning delicacy.
- ½ cup wholemeal self-raising flour
- ½ cup white self-raising flour
- 3 large eggs
- 300g thick unsweetened Greek yoghurt
- 200g fresh Queensland strawberries, ½ smashed & ½ sliced for serving
- Butter or rice bran oil for frying
- To serve - strawberry butter, strawberry syrup and loads of fresh chopped strawberries
- In a medium bowl, beat the eggs and then add yoghurt and beat gently together. Gradually sift in the flour, mixing gently until just combined. Fold in the smashed strawberries. For maximum fluffiness, rest the mixture for 15-30 minutes at room temperature.
- Heat a heavy based frying pan over a medium high heat. Add a teaspoon of butter or a tablespoon of Rice Bran oil. When the pan is hot, ladle batter into pan (approx. 1/4 cup per pancake), reduce heat to medium low and cook for 3-4 minutes until bubbles form on the surface. Flip, cook for a further 2-3 minutes until golden and cooked through. Repeat.
- These are thick pancakes, so it will be important to regulate your heat to make sure they both stay golden and cook through.
- Serve with strawberry butter and strawberry syrup and lots more fresh Queensland strawberries!
How to make easy strawberry butter
Process 150g softened unsalted butter with a large handful of chopped Queensland strawberries. Using baking paper or cling wrap, roll the butter into a log and refrigerate or freeze until required.