Buttermilk Pikelets

Pikelets are iconic Australian pancakes; little fluffy pillows smothered in jam and butter or cream served at morning or afternoon tea. I just love them and I could eat them anytime of the day. So when we woke up at 11am this morning (we are on holidays after all) I decided to whip up some pikelets for brunch. The great thing about pikelets is that they are really easy to make. The ingredients for the batter are usually staples and they cook really quickly.

Now, speaking of staples: usually pikelets are made with self-raising flour but I didn’t have any. We only moved in a week ago so I’m still stocking up the cupboard with food. Boy is that expensive I have to say. Anyway, I didn’t have any baking powder or cream of┬átartar┬áso I couldn’t make self-raising flour. I did however have some apple cider vinegar and bicarb soda – which worked! A traditional recipe also calls for milk, but I still had a carton of buttermilk leftover from baking red velvet cupcakes. The pikelets tasted exactly as they should but they were beautifully fluffy. We had them with strawberry jam and Tasmanian butter; the richest, creamiest butter imaginable. It was a sinful and delicious brunch and worth every calorie.

Buttermilk Pikelets
Makes 25 (small)

1 cup plain flour
1 tbs caster sugar
3/4 cup buttermilk
1 egg
1 tsp bicarbonate of soda
1 tsp apple cider vinegar
Butter for frying, extra to serve

Sift the flour, sugar and a pinch of salt together in a mixing bowl and make a well. Whisk together the buttermilk and egg and add to the dry ingredients. Mix together the bicarb soda and vinegar and add to the batter whisking until smooth.

Heat a non-stick frypan over medium heat and melt some butter for taste. Drop heaped tablespoons of the pikelet batter into the pan and fry until bubbles appear on the surface. Turn over and cook for a further minute until golden.

Serve with butter and jam, or with whipped cream and fruit.

Note: Use self-raising flour instead of plain and omit the bicarb soda and vinegar.