I remember pikelets as being a little bit magical, mini pancakes, that were portable in school lunches for morning tea and could be served with butter, jam or anything you wanted really. Yes I'll have 3 please!
I also recall coming home from school on occasion to the fragrance of pikelets cooking. It brings back fond memories of my mum. She loved to make a little treat for our hungry after school snackery!
These are a little more sophisticated than those olden day treats, damn social media. We had to up our ante and stack them with berries and coulis and goodness knows what else. In essence though, the same fluffy favoured treat for the kids. But Instagram friendly, heaven help us all. Heat the frying pan, you know you want one!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 300 Grams Bakers or Strong Flour BUY
- 3 Teaspoons baking powder
- 1/2 Teaspoon baking soda
- Pinches Pink Salt Flakes BUY
- 50 Grams Raw Caster Sugar BUY
- 270 Grams buttermilk
- 2 eggs
- 1 Teaspoon Vanilla Bean Paste BUY
- 50 Grams Butter melted (and extra butter for frying) BUY
Preheat a pan over medium heat.
Place flour, baking powder, baking soda, salt and sugar into the Thermomix bowl. Combine 10 sec/speed 10.
Add buttermilk, eggs and vanilla. Mix 10 sec/speed 6. Scrape bowl and repeat.
Add melted butter and combine 10 sec/speed 6.
Place a little butter in the preheated pan and drop spoonfuls of batter into the pan. Cook until bubbles appear, turn over and cook for about 30 seconds.
Serve as desired, with berries of choice, other fresh fruit, yoghurt, butter, honey, maple syrup, jam, whipped cream, edible flowers if you are going all out. The sky and your patience is the limit!