FOR THE BATTER:
13 grams unsalted butter, melted
125 grams all-purpose flour
pinch of salt
1/2 teaspoon baking powder
13 grams sugar
1 egg, lightly beaten
125 ml milk
FOR THE BLACKBERRY COULIS:
1/2 cup blackberries
2 teaspoons sugar
In a bowl, sift together the flour, baking powder, and salt. Make a well in the centre of the bowl and pour in the egg and a bit of milk. Beat the mixture, and gradually incorporate a bit more flour (but not all of it yet).
Beat in the melted butter, and slowly add in more milk, as wells as the rest of the flou until it becomes a smooth, thick batter.
Heat a large non-stick skillet over medium heat. Once hot, add a small knob of butter and drop a large tablespoonful of the batter into the pan. Cook the pikelet a few minutes on each side until it becomes golden brown. Repeat with the remaining batter, and add more butter to the pan as required.
For the sauce, place the blackberries and sugar into a small saucepan. Bring it to a boil and simmer for a few minutes, then filter the mixture through a fine sieve, so that you’re left with a smooth coulis. Spoon some of the coulis over a stack of pikelets, along with a few fresh blackberries.