Pikelets with quick fruit jam

Bill Granger uses healthy wholemeal flour to add a nutty flavour to these indulgent little pancakes
By Bill Granger
Pikelets with quick fruit jam
  • Rating:
  • Serves: makes 12
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the jam

  • 150 g golden caster sugar
  • 250 g plums or strawberries, thickly sliced
  • 1 vanilla pod, seeds scraped
  • 25 g butter

For the pikelets

  • 125 g wholemeal plain flour
  • 2 tsp baking powder
  • 2 tbsp raw sugar
  • 1 egg, lightly beaten
  • 170 ml whole milk
  • 30 g butter
  • 250 g clotted cream, to serve


1. For the jam: place a frying pan over a medium-high heat. Once it is hot, add the caster sugar and leave it to melt. When it has turned a light golden colour, remove the pan from the heat.

2. Add the vanilla seeds and the strawberries or plums and swirl the mixture around until the fruit and sugar combine to give a jam-like consistency. Stir in the butter and leave to cool slightly.

3. For the pikelets: sift the flour and baking powder into a bowl. Add the sugar and egg, then gently whisk in the milk, making sure there are no lumps in the batter.

4. Heat a frying pan over a medium heat. Melt a little butter in the pan and, when it begins to foam, add spoonfuls of the batter. When bubbles appear on the surface of the pikelets, they are ready to be turned over and cooked on the other side until light golden. Keep them in a warm place until you are ready to serve.

5. To finish, top the pikelets with the jam and some clotted cream.

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