- 20 min
- 20 min
- 1 cup (150g) self raising flour, sifted
- 1 large egg
- 3/4 cup (180ml) milk
- 1 tsp Queen Vanilla Bean Paste
- 1 tbsp caster sugar
- 1/2 tsp salt
- 200g fresh strawberries, hulled and sliced
- Balsamic Vinegar Glaze, to serve
Method - Syrup
Place water and sugar in a small heavy-based saucepan. Gently heat until all sugar is dissolved. Increase heat and simmer for 5 minutes. Add Vanilla Bean Paste, Rosewater Essence and colouring, stir until combined and set aside to cool completely.
Method - Pikelets
Combine egg, milk, sugar, Vanilla Bean Paste and salt in a mixing bowl. Add flour and mix with a whisk until there are no lumps.
Lightly grease fry pan and heat to a medium temperature. Place spoonfuls of pikelet batter in pan, cook for approximately 1 minute per side. Flip pikelets as soon as the bubbles begin to pop. Place cooked pikelets on oven tray and keep warm in oven on 100°C until ready to serve.
Once all batter is cooked, serve pikelets warm with a generous helping of syrup, fresh strawberries and balsamic glaze.