| | Apricot pikelets
Apricot pikelets
Apricot pikelets 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Place apricots in a heatproof bowl. Pour over boiling water. Cover and set aside for 5 minutes or until apricots have softened and absorbed all the water.
  2. Sift flour and bicarbonate of soda into a large bowl. Stir in sugar. Make a well in the centre. Add apricots, egg and buttermilk. Using a metal spoon, gently fold until just combined.
  3. Heat a non-stick frying pan over medium-low heat. Brush with melted butter. Using 1 tablespoon batter per pikelet, cook pikelets, in batches, for 1 to 2 minutes or until small bubbles appear on surface. Turn pikelets over and cook for a further 1 to 2 minutes or until golden and cooked through. Transfer pikelets to a plate and cover to keep warm. Repeat with remaining butter and batter.
  4. Serve pikelets with cream.
Time for preparing:
10 min.


  • 70g dried apricots, finely chopped
  • 1/4 cup boiling water
  • 1 cup plain flour
  • 1/4 teaspoon bicarbonate of soda
  • 1 tablespoon caster sugar
  • 1 egg, lightly beaten
  • 3/4 cup buttermilk
  • 30g butter, melted
  • Whipped thickened cream, to serve