Got to love a morning where you can make a batch of pikelets for breakfast before school. Having gotten a horrible cold, I have been craving porridge for the last few mornings, but hubby was home this morning to do the school run, so I had some time to whip up these killer pikelets. I change the recipe and use spelt or buckwheat to make them nuttier and gluten free.
This recipe also makes extras so perfect for an afternoon snack, or you can make in the morning and pop into lunch boxes for a snack with some jam or honey. Some little ones might like them savoury and have with vegemite.
1 Cup wholemeal self raising flour
3/4 cup buttermilk
1 teaspoon baking powder
2 tablespoons brown sugar
pinch of salt
dash of vanilla extract
1 tablespoon melted butter
In a large bowl add in your flour, baking powder, pinch of salt and sugar. Give a mix to combine all the ingredients.
In a measuring jug, place the butter in a pop into the microwave for 30 secs to melt. Leave to cool for about 5 minutes.
Measure out the buttermilk and add into the melted butter. Crack in the egg and add the dash of vanilla. Whisk to combine.
Add the wet ingredients into the dry ingredients and stir together to form a lovely batter. Should be a thick pouring consistency.
Heat a medium sized fry pan over a medium heat. Spray lightly with cooking spray and spoon out around 1/4 cup of batter, cook for around 2 minutes or until bubbles appear on the surface. Flip very carefully onto the other side and cook for a further minute until nice and golden.
Serve with your favourite toppings. I love some greek yoghurt, raspberries and pistachio nuts.