Strawberries, Cream and everything nice

If you have been to England, you would have had strawberries and clotted cream with home made scones at some point of your journey through the picturesque country of rolling hills and cottages. Strawberries and cream is a match made in heaven. Inspired by the flavours of sweet strawberries and a recipe for buttermilk pancakes by Matt (Matt Moran that is, from his book "When I get home"), I made pikelets dressed with a strawberry coulis and a cornel of mascarpone cheese for our breakfast table this morning. Serves 2 or makes about 10 pikelets. The same pikelet recipe can be used to make bellinis.

What you need:

For pillowy soft pikelets

3/4 cup plain flour (sifted)

2 eggs separated

1 teaspoon baking powder

3/4 cup milk

2 tablespoon walnut oil

For strawberry coulis

1 punnet fresh strawberries (quartered)

2 cups water

1 cup caster sugar

How:

To make pillowy soft pikelets

1. Whisk egg yolks until thick and slightly pale. Add milk and walnut oil, whisk to combine. Add sifted flour and baking powder and whisk to combine. Set aside.

2. Once coulis is cooked, in a separate bowl, whisk egg whites until soft peaks are form. Promptly fold into egg mixture. 

3. Heat non-stick pan on medium heat, spoon one ladle of the mixture and cook for 2-3 minutes on each side. 

To make coulis

1. Add all ingredients into a pot and simmer over medium heat to cook and thicken mixture. Set aside.

To assemble:

1. Stack pikelets and spoon coulis over. Add a cornel of mascapone cheese. For sweet tooths, whisk mascapone cheese with 1 cup of icing sugar prior to serving.

Bon apetit!