Pikelets with Raspberry and Pear Compote & Mascarpone Cheese

One of my fondest memories as a child was Sunday morning breakfast. My mum would cook pikelets and my brothers, sister and I would hover around the kitchen stove and watch as mum cooked up an abundance of golden pikelets. We usually topped them with lemon and sugar.

Nowadays I serve pikelets with a raspberry and pear compote and for a touch a indulgence I add mascarpone cheese. Of course you can top them with anything your heart desires. It is very easy to make mascarpone cheese although you do need to prepare it a few days earlier. If you don’t have time to prepare it before hand, you can always buy it instead.