The bright floral flavours of fresh strawberries and rosewater are a match made in heaven for these Vanilla pikelets!

20 min
20 min


  1. 1 cup (150g) self raising flour, sifted
  2. 1 large egg
  3. 3/4 cup (180ml) milk
  4. 1 tsp Queen Vanilla Bean Paste
  5. 1 tbsp caster sugar
  6. 1/2 tsp salt
To serve
  1. 200g fresh strawberries, hulled and sliced
  2. Balsamic Vinegar Glaze, to serve

Method - Syrup

  1. Step 1

    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

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Once all batter is cooked, serve pikelets warm with a generous helping of syrup, fresh strawberries and balsamic glaze.

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