Whipped these up Saturday morning, and they are so good, hot straight from the pan with lashings of butter and syrup, or warm with Cardamom Pear Jam (pitcured) and yoghurt, or cold with butter cut like cheese...aaah, the memories.
Get them done people.
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- 2 large eggs
- 300 g buttermilk, plus some more as needed
- 20 g golden caster sugar
- Pinch Pink Salt Flakes BUY
- 200 g SR flour
- 30 g butter, melted
- Cobram Estate Extra Virgin Olive Oil as needed for frying BUY
Place eggs, buttermilk, sugar and salt into the TM bowl and blend 10 sec/speed 8.
Add flour and combine 20 sec/Interval.
Add melted butter and combine 10 sec/Interval.
Preheat a frying pan on a medium heat for at least 5 minutes. (Induction 6)
Drizzle or brush with EVOO and allow the oil to coat the pan completely.
Scoop about 1/3 cup batter into the frying pan and cook on one side until bubbles arise to the surface. Flip and cook the other side.
Serve warm with toppings of choice.
If batter becomes too thick to handle easily, add up to 50g additional buttermilk and stir to combine before continuing to cook pikelets.
Think Cardamom Pear Jam