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Banana raspberry pikelets

  • 0:10 Prep
  • 0:15 Cook
  • Makes 20


  • 1 cup self-raising flour
  • 1 teaspoon baking powder
  • 1 tablespoon caster sugar
  • 3/4 cup milk
  • 1 egg, lightly beaten
  • 2 large bananas, mashed (see note)
  • Olive oil cooking spray
  • 1 cup frozen raspberries


  • 1
    Sift flour and baking powder into a bowl. Stir in sugar. Make a well in centre.
  • 2
    Whisk milk and egg together in a bowl. Add banana. Stir to combine. Add to well. Using a wooden spoon, stir to combine.
  • 3
    Lightly spray a non-stick frying pan with oil. Heat over medium heat. Using 1 tablespoon batter at a time, cook pikelets, in batches, for 1 minute or until pikelets have just set. Carefully drop 3 raspberries on each pikelet. Cook for 1 minute or until bubbles form on surface. Carefully turn. Cook for 1 to 2 minutes or until golden and cooked through. Transfer to a wire rack to cool. Repeat with remaining batter and raspberries to make 20 pikelets. Serve.

Source: taste.com.au


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