Spinach Feta and Olive Pikelets

My Favourite Pikelets

Spinach Feta and Olive Pikelets myfavouritepastime.com_1550I’ve been busy searching for simple recipes for breakfast, snack or afternoon tea. Do you have some really simple ones you can share with me? This week I spent some time making pikelets, sweet and savoury ones. It was very interesting. I made at least ten different types that I’ll be sharing with you. Pikelets are small in size, and best described, as mini fluffy pancakes although the batter is slightly thicker so are closer to what my mother used to call drop scones. I don’t really think there’s much of a difference between a drop scone and a pikelet. Someone described pikelets as cross between a pancake and a crumpet.

Spinach Feta and Olive Pikelets myfavouritepastime.com_0807The Spinach Feta and Olive pikelets speak for themselves. I had a lot of left over Swiss chard, which I used instead of spinach. I also used buttermilk instead of milk. It always gives a much fluffier texture and a better taste. Everybody enjoyed eating them. I hope you do too!

  • Ingredients 
  • 125 g (1 cup, 4½ oz) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 20 g (4 teaspoons) sugar
  • ½ teaspoon ground black pepper (optional)
  • 25g (½ cup) finely shredded spinach (please note that I used Swiss Chard)
  • 1 tablespoon finely shredded cilantro or parsley
  • ¼ cup black and green olives
  • 230 ml (⅔ + ¼ cup, 8fl oz) buttermilk or call it 1 scant cup…
  • I egg
  • 50g (2oz) crumbled, Feta cheese

Spinach Feta and Olive Pikelets myfavouritepastime.com_0782Please always remember to assemble all ingredients before you start

Spinach Feta and Olive Pikelets myfavouritepastime.com_0784Sift the flour, baking powder, salt and sugar (and pepper if using) into a bowl.

Spinach Feta and Olive Pikelets myfavouritepastime.com_0786Add the spinach (I used Swiss Chard), parsley and olives. Stir to combine and make a well in the centre.

Spinach Feta and Olive Pikelets myfavouritepastime.com_0789In another bowl, whisk the buttermilk and egg.

Spinach Feta and Olive Pikelets myfavouritepastime.com_0791Pour the buttermilk mixture into the well and mix until just combined. Do not over mix.

Spinach Feta and Olive Pikelets myfavouritepastime.com_0793Gently stir in feta cheese.

Spinach Feta and Olive Pikelets myfavouritepastime.com_0796Heat a non-stick frying pan (skillet) over medium low heat and brush with oil. Add heaped tablespoons of batter to the pan (allow room for spreading), cook over medium-low heat until bubbles form on the surface,

Spinach Feta and Olive Pikelets myfavouritepastime.com_0798flip over and cook the other side until golden. Remove and keep warm. Cook the rest.

Spinach Feta and Olive Pikelets myfavouritepastime.com_1555Serve with salsa, soup, a savoury dip or anything else you might think of. I had them as a snack with some salsa

Spinach Feta and Olive Pikelets myfavouritepastime.com_1551It tasted really good. Hope you enjoy them too!

Spinach Feta and Olive Pikelets

Original Recipe from Family Circle: Preparation time: 20 minutes; cooking time: 20 minutes; Makes: about 20

Ingredients

  • 125 g (1 cup, 4½ oz) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 20 g (4 teaspoons) sugar
  • ½ teaspoon ground black pepper (optional)
  • 25g (½ cup) finely shredded spinach (please note that I used Swiss Chard)
  • 1 tablespoon finely shredded cilantro or parsley
  • ¼ cup black and green olives
  • 230 ml (⅔ + ¼ cup, 8fl oz) buttermilk or call it 1 scant cup…
  • I egg
  • 50g (2oz) crumbled, Feta cheese

Instructions

  1. Sift the flour, baking powder, salt and sugar (and pepper if using) into a bowl. Add the spinach, parsley and olives. Stir to combine and make a well in the centre.
  2. In another bowl, whisk the buttermilk and egg. Pour the buttermilk mixture into the well and mix until just combined. Do not over mix. Gently stir in feta cheese.
  3. Heat a non-stick frying pan (skillet) over medium low heat and brush with oil. Add heaped tablespoons of batter to the pan (allow room for spreading), cook over medium-low heat until bubbles form on the surface, flip over and cook the other side until golden. Remove and keep warm. Cook the rest. Serve with salsa, soup, a savoury dip or anything else you might think of.

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

61 thoughts

  1. I love all things pancake – and I have made endless variations. But I cannot believe I have never thought of combining spinach, olives and feta in the batter. Hm, I just polished off a plate of oatflour pancakes otherwise I would make a btach right now 🙂

    Reply

    1. Hi Afra!
      Ha ha the brain is wired to think of what you do all the time…you could have invited me for some oat flour pancakes. I’ve never used oat flour before….enjoy the Easter Weekend!
      Liz

      Reply

    1. It just tastes like the regular pancake you know, but the different fillings you add makes all the difference. Thanks and enjoy the week!
      Liz

      Reply

    1. Ha ha I always make pikelets for breakfast. So easy to make and delightful to the palate. I hope you enjoyed them? wish you a lovely weekend!
      Liz

      Reply

  6. Hello Liz!
    These look absolutely gorgeous! I might have something for you. My next post is about an appetizer but I don’t see why you shouldn’t have it with an afternoon tea. 🙂

    Reply

    1. Francesca
      I look forward to the appetizer. I would love to eat it with afternoon tea or even as an appetizer. Why not?
      Liz

      Reply

  10. Ooh Liz these look absolutely scrummy and I must admit I’ve never thought of making savoury pikelets! I make my hubby gluten free mini pancakes for breakfast on a Sunday and it wouldn’t take any tweaking at all to make him a savoury version like these. Thanks Liz.

    Reply

    1. Hi Cathy,
      Thank you. I have made every combination under the sun. You can also play around with your gluten free ones. I just love trying out ingredients. Have a lovely week!
      Liz

      Reply

        2. Oh good! I’m using an iPad a bit more and am a little worried my blogs won’t work out. I’ll give you a slice of a better version of that cake 🙂

        3. Hi Cathy
          When am ready to use my iPad, I shall ask you to give me a few tips. I’ve never tried to log on, on the IPad. I shall wait for the better version, although that one looked best to me. Enjoy the week!
          Liz

  15. I haven`t heard of pikelets before (it sounded like piglets to me) but they look and sound very good here. Can one use frozen spinach? Fresh can be often difficult to find around here.

    Reply

    1. Oh yes I think you have to squeeze out the water though. We have lots of spinach here, but not very cheap. Any other soft green veggie will do. Enjoy your Sunday!
      Liz

      Reply

  24. What a great idea! We like having “pancake”-type snacks around, as they are easy to heat ‘n’ eat at midnight snack time. Sometimes a savory flavor might be more desirable than blueberry. I still have over a quart of buttermilk left from the last batch of blueberry pancakes, so this might be a way to use it up. Tomorrow (Sunday) is special breakfast day, so I will have to think of a good combination to have with the poached eggs du jour! ;->

    Virtual hugs,

    Judie

    Reply

    1. Hi Judie,
      I just had apple pikelets with lots of cinnamon sugar for breakfast. I made them with buttermilk. They were so soft and fluffy, with some smoked sausages on the side. How did your poached eggs du jour go? I eat eggs once a month but I love ham and cheese omelette with lots of chilli. I hope you enjoyed your breakfast. Have a lovely day!
      Liz

      Reply

      1. I was just browsing through your blog for a basic scone recipe and have zeroed down the buttermilk scone with fresh cream and strawberries recipe. I might be trying that out tomorrow with my own twist. When you say self rising flour, then is it a combo of flour with baking powder? If yes, then what is the quantity or ratio?
        Thanks Liz!

        Reply

        1. For every 125g flour (that should be a cup?) you add one teaspoon baking powder. In fact these days I don’t use self raising. I just use all-purpose and add baking. Self raising is so expensive here…it’s not worth it. Have a wonderful Sunday and happy baking!
          Liz

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