Pikelets With Raspberry Butter

• 1 cup self-raising flour
• 2 tablespoons cocoa powder
• 14 cup caster sugar
• 1 14 cups buttermilk
• 1 egg
• 1 cup frozen raspberries, thawed
• 150 g unsalted butter, softened
• 23 cup icing sugar, sifted
• fresh raspberries, to serve

1. Sift flour and cocoa powder together in a bowl.
2. Stir in sugar.
3. Whisk in buttermilk and egg.
4. Raspberry Butter:.
5. Push raspberries through a fine sieve into a bowl.
6. Discard seeds.
7. In a bowl, using an electric mixer, beat butter and icing sugar until light and fluffy.
8. Mix in raspberrry puree.
9. Grease a large heavy-based frying pan and heat on high.
10. Drop tablespoons of batter into a pan.
11. Cook pikelets for 2-3 mins until bubble appear on surfae.
12. Turn pikelets and cook other side for 1 min until browned.
13. Serve the pikelets warm with the raspberry butter and fres raspberries, if you like.

flour, cocoa powder, caster sugar, buttermilk, egg, frozen raspberries, unsalted butter, icing sugar, fresh raspberries

Taken from www.food.com/recipe/pikelets-with-raspberry-butter-309923 (may not work)