Whether you prefer your pikelets savoury or sweet, this recipe has the solution for you. Try the creamy savoury version with smoked salmon and dill or treat your sweet tooth with the luscious raspberry and mascarpone version
- Sift flour and bicarbonate of soda into a bowl. Stir in sugar. Make a well in centre. Whisk egg and buttermilk together in a jug. Add to well with 1/2 the melted butter. Gently whisk together until smooth and combined.
- Heat a large frying pan over medium heat. Brush with remaining melted butter. Drop 2 teaspoons of batter into pan. Repeat to make 8 pikelets. Cook for 2 minutes or until bubbles start to form on surface. Turn over. Cook for 1 minute or until golden and cooked through. Cool on a wire rack. Repeat to make 54 pikelets.
- Smoked salmon with dill filling: Place mascarpone, dill and lemon rind in a bowl. Stir until well combined. Spread 1 pikelet with 1 teaspoon of mixture. Top with a little smoked salmon. Top with 1 pikelet. Spread with 1 teaspoon mixture. Top with a little smoked salmon. Sandwich with 1 pikelet. Press 1 cocktail stick through pikelets to secure. Repeat with remaining pikelets, mascarpone mixture and smoked salmon to make a total of 9 pikelet stacks. Place on a serving plate.
- Raspberry and mascarpone filling: Place mascarpone and jam in a bowl. Fold until just combined. Spread 1 pikelet with 1 teaspoon of mixture. Top with 1 pikelet. Spread with 1 teaspoon mixture. Sandwich with 1 pikelet. Top with 1 raspberry. Press 1 cocktail stick through raspberry and pikelets to secure. Repeat with 24 pikelets and remaining mascarpone mixture and raspberries to make a total of 9 pikelet stacks. Place on a serving plate. Drizzle with maple syrup just before serving.
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