Serving Suggestions

Pancakes or Pikelets it’s your choice

This recipe used by my husband and fine tuned by my daughter is just what you need whether you like them thin or thick, petite or plate sized.

pikelets
Ingredients:

  • 1 Cup Plain Flour
  • 1/4 to 1/3 cup of white sugar (depending on how sweet you are)
  • 2 teasps of baking powder
  • pinch of salt
  • 2/3 cup of natural yoghurt and 1/3rds of a cup of milk.
  • 1 egg, lightly beaten

Method:

  1. Mix the dry ingredients together with a whisk to break up any clumps
  2. Add in the wet ingredients and stir until just combined
  3. On a medium heat, add a little butter to the pan and spoon 2 to 3 tbsp of the mixture onto the pan
  4. Cook until golden on both sides, add a little more butter to the pan between batches
  5. Serve with Gecko Grove Jam or Passion fruit Syrup and Ice-cream.

Tips:

  • Substitute the Yoghurt and Milk with Coconut Milk or Cream – Great for people with lactose intolerance or those with left over coconut milk that needs to be used up
  • For thinner Pikelets or Pancakes, just add a little more liquid.
  • In the berry season, add a few berries to the mix once you’ve put it in the pan. When you turn the pikelet over to cook the second side, the berries caramelise. (blueberries work wonderfully)
  • If the butter quickly turns brown the pan is too hot.

 

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