BUTTERMILK PIKELETS

      
   
YIELD: AROUND 12
   
Thick, fluffy pikelets! Serve pikelets hot, sprinkled with sugar and lemon juice (or topped with fresh fruit and cream). They are also delicious served cold, spread with butter and homemade jam.
   
INGREDIENTS:
300g cultured buttermilk
70g milk
2 eggs
1 teaspoon vanilla extract
300g self-raising flour 
30g castor sugar
Pinch salt
   
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 into the greased pan. 
7. Cook over medium heat until bubbly then flip and cook until both sides are golden.
8. Serve pikelets hot or cold.
9. Pikelets can also be frozen in an airtight container (separate portions with baking paper).

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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.