Buttermilk Pikelets
Make on Fresco
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 (pictured) and yoghurt, or cold with butter cut like cheese...aaah, the memories.
Get them done people.
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Need
- 2 large eggs
- 300 Grams buttermilk, plus some more as needed
- 20 Grams raw caster sugar BUY
- Pinches pink salt flakes BUY
- 200 Grams SR flour
- 30 Grams butter melted BUY
- as needed for frying
Do
- 1
Place eggs, buttermilk, sugar and salt into the Thermomix bowl and blend 10 sec/speed 8.
- 2
Add flour and combine 20 sec/Interval.
- 3
Add melted butter and combine 10 sec/Interval.
- 4
Preheat a frying pan on a medium heat for at least 5 minutes. (Induction 6)
- 5
Drizzle or brush with EVOO and allow the oil to coat the pan completely.
- 6
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.
- 7
Serve warm with toppings of choice.
- 8
If batter becomes too thick to handle easily, add up to 50g additional buttermilk and stir to combine before continuing to cook pikelets.
More
Think Cardamom Pear Jam
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
