Pikelets with pear jam

AT A GLANCE

  • Serves 22 people

A great breakfast, snack or dessert.

  • 200 gm (11/3 cups) self-raising flour, sieved
  • 25 gm pure icing sugar, sieved
  • 2 eggs, separated
  • 310 ml (11/4 cups) buttermilk
  • 1 tbsp vegetable oil
  • 20 gm butter
  • Whipped cream, to serve Pear jam
  • 3 small ripe pears, cored, coarsely chopped
  • 110 gm (½ cup) caster sugar
  • Juice of 1 lemon
  • 2 cardamom pods, cracked
  • 1 vanilla bean, split and seeds
01   For jam, combine ingredients and 1 tbsp water in a large frying pan, over medium heat and stir until sugar dissolves. Reduce heat to low and simmer until pears are tender and mixture thickens (15-20 minutes).
02   Meanwhile, combine flour and icing sugar in a bowl. Whisk together yolks and buttermilk in a separate bowl, then whisk into flour mixture. Whisk eggwhites in a separate bowl until soft peaks form, then fold into batter.
03   Brush a large frying pan over medium heat with oil, add a dot of butter, then drop tablespoonfuls of batter into pan and cook until bubbles form on tops and bases are golden (2-3 minutes). Turn over and cook until golden (1-2 minutes). Keep warm and repeat with remaining oil, butter and batter. Serve with jam and cream.

Topics:

BREAKFAST, PEARS, CREAM, VEGETARIAN, VANILLA, PEAR, AUTUMN, CARDAMOM

Recipe:

EMMA KNOWLES, LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Apr 2017

Apr 2017

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