Raspberry pikelets with creme fraiche
Ingredients Method 1.Sift flour and sugar into medium bowl. Whisk egg, buttermilk and butter in medium jug.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Sifter
- Cooling rack
- Mixing bowl
- Whisk
- Pitcher
- Measuring spoon
- Skillet
- Stove
- Spatula
- Spoon
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- 1 cup (150g) self-raising flour
- 1 tablespoon caster (superfine) sugar
- 1 medium_piece egg
- 1 1/4 cup (310ml) buttermilk
- 25 grams unsalted butter, melted
- 1/2 cup (70g) fresh raspberries, chopped coarsely
- 1/2 cup (120g) crème fraîche
- 1/2 cup (70g) fresh raspberries, extra
- 2 teaspoons icing (confectioners') sugar
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