Buckwheat Pikelets
Rating:
Ingredients:
Dry ingredients
- 1 cup buckwheat flour
- 2 Tbsp coconut sugar
- 2 tsp baking powder (check if gluten free if needed)
- ½ tsp ground cinnamon
- Pinch of salt
Wet ingredients
- 1 cup milk (your choice)
- 1 egg, whisked
- 1 Tbsp melted butter, plus more to grease the pan
- 1 tsp vanilla essence
Method:
- Add dry ingredients to a large mixing bowl and mix together so it's evenly dispersed.
- Make a well in the centre of the dry mix and add wet ingredients (milk, egg, vanilla and 1 Tbsp melted butter). Whisk until the batter is almost lump free - a few small ones are fine. Leave batter to stand for 5 minutes to thicken.
- Heat a non-stick frying pan to a medium-high heat. Grease the pan with butter.
- Pour batter into a milk jug (going back for more when you run low) - this will help with getting perfect pikelet rounds!
- Pour small rounds of mixture into the frying pan (a few tablespoons worth). Leave to cook for a minute, flipping once bubbles are readily erupting. Cook the other side for another minute, or until golden. The first few always look a bit funny - consider these sacrifices to eat as you go - you're more 'seasoning' the pan then cooking at this point.
- Remove from the pan and enjoy with your choice of spread e.g. butter, jam and cream...