Submitted by Ruth
Ingredients
| 1 tbsp instant coffee powder | ¼ ground cinnamon | |
| 2 c. self-raising flour | ¼ c. soft brown sugar | |
| 2 eggs | 1 c. milk |
Directions
- Combine the coffee powder & cinnamon in a heatproof bowl & add ¼ c. boiling water. Stir to dissolve & set aside to cool.
- Sift the flour into a bowl & stir in the sugar, making a well in the center. Whisk the eggs, milk, & cooled coffee in a jug & gradually pour into the well, whisking until just smooth.
- Heat frying pan over medium heat & brush lightly with melted butter. Drop heated tablespoons of batter into the pan, allowing room for spreading.
- Cook the pikelets until small bubbles appear on the surface & the underside has browned. Turn over & cook the other side.
- Transfer to a plate & cover with a tea towel to keep warm while cooking the remaining batter. Serve with the Kahlua cream & fresh raspberries.