Buttermilk Pikelets

These pikelets were simply sensational! I know I made them & you would expect me to say that but I have never seen my family consume something so quickly. They were hoovered off the plate! One minute I had 12 pikelets & then the next they were all gone. I watched as they picked up the pikelets their eyes widening as they bit into the fluffy interior & I heard their murmurings of "fantastic", "where's the rest" & "geez these are good". I hope you enjoy them as much as we did. 

 

Ingredients

85 g Bakers' Magic Gluten free flour

75 g Maize starch

1 Egg

50 g Caster sugar

175 g Buttermilk

25 g Butter

1/4 tsp Salt

1/2 tsp Bicarb of soda

 

Method

It is best to make the pikelet batter in a Thermomix or a food processor.

Thermomix

Add all ingredients to the TM bowl with the exception of the bicarb.

Mix for 1 1/2 mins at 37 C speed 4.

If need be scrape down the sides & briefly mix again.

Let the mixture rest for 10 mins - during this time it will thicken considerably.

Add the bicarb & mix for 20 secs speed 4.

Food processor

Melt the butter.  

Add the ingredients to the bowl of the food processor apart from the butter & bicarb.

Process the mixture until smooth.

While the motor is still running add in the butter.

Let the mixture rest for 10 mins - during this time it will thicken considerably. 

Add in the bicarb & mix briefly.

Both

At this stage the pikelet batter should be very thick - you wont be able to pour it.  

Heat a non-stick fry pan over medium heat.

Scoop a dessert spoon of the batter & transfer it to the frying pan. If you want round pikelets use the spoon to shape the batter. Repeat until there is no more room in the frying pan.

Flip the pikelets over to brown the other side. They are ready to flip when the shine on the batter dulls.

Transfer pikelets to a warm place while waiting for the other pikelets to cook.

Serve warm with jam, honey etc..

Simply enjoy!