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BUTTERMILK PIKELETS

     Thick, fluffy pikelets! Serve pikelets hot, sprinkled with sugar and lemon juice (or topped with fresh fruit, fruit sauce, maple syrup or cream). They are also delicious served cold, spread with butter and homemade jam.
 

Ingredients for   BUTTERMILK PIKELETS
 
Yield: around 12
300g (10 1/2 oz)
Milk  
70g (2 1/2 oz)
Eggs  
2
Vanilla Extract  
1 teaspoon
Self-Raising Flour  
300g (10 1/2 oz)
Castor Sugar  
30g (1 oz)
Salt, Finely Ground  
Pinch
Plus oil for cooking

METHOD:
1.  Measure buttermilk, milk, eggs and vanilla into a large bowl. 
2.  Whisk well. 
3.  Sift flour, sugar and salt into the bowl. 
4.  Whisk until just combined.  
5.  Heat an oiled pan over medium heat until hot. 
6.  Pour spoonfuls of batter onto the greased pan.  
7.  Cook over medium heat until bubbly then flip and cook until both sides are golden. Place cooked pikelets onto a plate. Repeat with remaining mixture.
8.  Serve pikelets hot or cold. 
9.  Store pikelets in an airtight container at room temperature (or in the refrigerator) for up to 3 days or freeze for up to 3 months (separate portions in the freezer with baking paper). 
 
FLAVOUR IDEAS: 
Add one or more of the following into the batter (step 3) or sprinkle onto each pikelet, as they cook in the pan.
o    Blueberries (fresh or frozen);
o    Choc chips;
o    Cocoa powder;
o    Ground cinnamon.

 

 

 

Author: Megan Radaich          
Image Credit: Megan Radaich          
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Acknowledgement 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
 
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