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.
Image Credit: Megan Radaich
Learn More: Food
Preserving Guides available HERE