Sun-dried Tomato Pikelets

My Favourite Pikelets

Sundried Tomato Pikelets myfavouritepastime.com_1520I took some time to try several pikelet recipes. It was more like going for a pikelet retreat in a favourite secluded Island. I tried all sorts of combinations. It was fun but not a great idea for my waistline, which has continued expanding, to my horror. I think one should take a broccoli or carrot, or even zucchini retreat. The other day I spent three days baking with Zucchini, but that didn’t really help because cake batters are full of fat, and sugar. Next time I shall try a Zucchini Salad Retreat. Sundried Tomato Pikelets myfavouritepastime.com_1523The main ingredients in these piketetx are sun-dried tomatoes, basil, nuts and cheese. I have several kilos of cashew nuts, which I gladly used instead of pine nuts. In any case pine nuts cost $10 per100g here. If you find them cheap, it will probably be around $8 per 100g. If you grow and harvest pine nuts, I’d be glad to have some for my next birthday. Maybe I can send you some cashew nuts in return. I hope you like the look and taste of these simple pikelets. I served them with roasted veggies, and some Feta cheese for a light lunch. I wish you a fabulous week.

  • Ingredients
  • 250g (2 cups, 8oz) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda (bicarbonate of soda)
  • Salt and pepper to taste
  • ½ cup finely chopped sun-dried tomatoes (12-15 tomatoes)
  • 1 tablespoon finely chopped fresh basil or parsley (or 1 teaspoon dried)
  • 1 tablespoon finely chopped pine nuts (I used cashew nuts)
  • 2 cloves garlic crushed
  • ⅓ cup (40g, 1½oz) freshly grated Parmesan cheese or Pecorino Romano (you can add more cheese if you want)
  • 2 eggs
  • 350ml (1⅓ cups) milk
  • Grilled veggies and cheese to serve (optional)

Sundried Tomato Pikelets myfavouritepastime.com_1497Please always remember to assemble all ingredients before you start

Sundried Tomato Pikelets myfavouritepastime.com_1499Sift the flour, baking powder, baking soda, salt and pepper into a bowl. (I served mine with Feta cheese, so I skipped the salt and remembered to add the pepper later…)

Sundried Tomato Pikelets myfavouritepastime.com_1501Add the sun-dried tomatoes, basil (or parsley), nuts, garlic and Parmesan, stir to combine, and make a well in the centre..

Sundried Tomato Pikelets myfavouritepastime.com_1505Whisk the eggs and milk

Sundried Tomato Pikelets myfavouritepastime.com_1507and pour into the well,

Sundried Tomato Pikelets myfavouritepastime.com_1511stirring until just mixed (do not over mix).

Sundried Tomato Pikelets myfavouritepastime.com_1514Brush a non-stick skillet with oil and drop full tablespoons of the batter into the pan, cook over medium low heat until bubbles appear on the surface, (The batter is abit thick spread with the back of a spoon and cook on low heat

Sundried Tomato Pikelets myfavouritepastime.com_1515then turn over and cook the other side until lightly browned. Transfer to a plate lined with sponge towel and cover with a tea towel to keep warm while cooking the remaining batter.

Sundried Tomato Pikelets myfavouritepastime.com_1518Serve. I served mine with some roasted veggies and Feta cheese, for a light lunch

Sundried Tomato Pikelets myfavouritepastime.com_1786The pikelets tasted great!

Sun-Dried Tomato Pikelets

Preparation time: 15 minutes; Cooking Time: 30 minutes; Makes: 25 Pikelts Ingredients

  • 250g (2 cups, 8oz) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda (bicarbonate of soda)
  • Salt and pepper to taste
  • ½ cup finely chopped sun-dried tomatoes (12-15 tomatoes)
  • 1 tablespoon finely chopped fresh basil or parsley (or 1 teaspoon dried)
  • 1 tablespoon finely chopped pine nuts (I used cashew nuts)
  • 2 cloves garlic crushed
  • ⅓ cup (40g, 1½oz) freshly grated Parmesan cheese or Pecorino Romano (you can add more cheese if you want)
  • 2 eggs
  • 350ml (1⅓ cups) milk
  • Grilled veggies and cheese to serve (optional)

Instructions

  1. Sift the flour, baking powder, baking soda, salt and pepper into a bowl. Add the sundried tomatoes, basil (or parsley), nuts, garlic and Parmesan, stir to combine, and make a well in the centre.
  2. Whisk the eggs and milk and pour into the well, stirring until just smooth (do not over mix).
  3. Brush a non-stick skillet with oil and drop full tablespoons of the batter into the pan, cook over medium low heat until bubbles appear on the surface, then turn over and cook the other side until lightly browned. Transfer to a plate lined with sponge towel and cover with a tea towel to keep warm while cooking the remaining batter.(The batter is a bit thick spread with the back of a spoon and cook on low heat).

myfavouritepastime.com

22 thoughts on “Sun-dried Tomato Pikelets

  1. I think I have mentioned before that I am crazy about everything that resembles a pancake – and these pikelets of yours are just gorgeous!

    1. You could technically have one or two on the plate…I decided to make them myself so I carry them with me wherever I am. I hope you’re enjoying your weekend? Best wishes!
      Liz

  2. Liz, I’m going to be honest when I say that I had to google pikelets before I commented. What I found was that pikelets are a regional type of crumpet..
    While I love crumpets.. It wouldn’t have mattered what these actually were, because I would have defined them as fabulous! They look so delish… I need to try these. Very soon!! And I noticed that you have other variations on your blog. I’ll be scoping them out too! Yum. ❤

    1. I have several pikelet recipes in the blog and I shall be posting more. You can have them sweet, savoury or whatever you deem fit for your palate. I love that they are so easy to make. Have a wonderful day!
      Liz

Please join the conversation.....

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s