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Homemade Raspberry Yoghurt on Pikelets

Give guests a special treat at brunch with this delicious sweet.


  • 150g (1 cup) self raising flour, sifted

  • 1 egg, lightly beaten

  • 1 tbs. caster sugar

  • ¾- 1 cup buttermilk

  • Olive oil spray for frying

  • Pinch of salt

  • 400g Greek style yogurt

  • 150g (½ packet) of frozen raspberries, thawed

  • 1 heaped tbs. of icing sugar

  • Pinch cinnamon

  • 1 tbs. of honey

  • Zest of ¼ orange


  • 1.

    Place the thawed raspberries into a blender with the cinnamon, icing sugar, orange zest and honey. Puree until smooth. Strain through a fine sieve to remove all the seeds. Now add to the yoghurt and mix in well.

  • 2.

    Sift the flour and place in a bowl with the salt and sugar and mix together. Make a well in the centre and add the egg and oil. Using a small whisk, add the milk bit by bit and mix until the batter is smooth.

  • 3.

    Heat a frying pan (preferably a non stick pan) and add a light coat of olive oil spray. Drop tablespoon size quantities of the batter and cook until bubbles start to form. Flip the pikelets and cook for another minute until golden.

  • 4.

    Serve with a dollop of raspberry yoghurt on each pikelet and some extra honey if you like.

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