My Favourite Pikelets
This is a great way to start the day with small fluffy pikelets made with the soft and crisp pomaceous apple fruits and buttermilk. Do you remember the old welsh proverb “an apple a day keeps the doctor away?” Apples have been variously described as ‘miracle food, nutritional powerhouses, super food, king of fruit and super fruit. I eat apples for four reasons: they naturally sweet; are low in calories and have immune boosting vitamin c and fibre. The main fibre in apples is called pectin and a medium sized apple contains about 4g of fibre. Pectin is a water-soluble fibre. Studies indicate that pectin and other soluble fibres are effective in lowering cholesterol levels.
These pikelets are very easy to make. I highly recommend you use buttermilk (I never substitute it). If you cannot lay your hands on buttermilk than you can use plain yoghurt, which is somewhat thicker so you might need to add a few tablespoons more than the suggested buttermilk quantity. You can also curdle some milk by adding some lemon or lime juice or vinegar and use it to substitute buttermilk. Another alternative is fermented milk, which varies depending on where you come from. We absolutely enjoyed eating the pikelets!
I wish you a happy blogging and fantastic week!
- Ingredients
- 1 egg
- 250ml (1 cup, 8fl oz) buttermilk
- 60g (¼ cup + 1tablespoon) sugar
- 2 tablespoons olive oil
- 1 green medium apple, peeled, cored and chopped or grated
- 125g (1 cup, 4oz) all-purpose (plain) flour
- ½ teaspoon bicarbonate of soda (baking soda)
- ¼ teaspoon salt
- ½-1 teaspoon ground cinnamon
- 2 tablespoons extra sugar
Please, always remember to assemble all ingredients before you start
Combine the egg, buttermilk, sugar, olive oil in a bowl
and whisk until smooth.
Stir in the chopped apple.
Sift the flour, baking soda and salt and make a well in the centre.
Pour the buttermilk mixture into the well.
Stir gently until just combined (do not over mix otherwise you’ll have tough pikelets). The mixture is not thick.
Brush a non-stick frying pan with oil and heat over medium heat. 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.
Combine the cinnamon with sugar and sprinkle over the cooked pikelets.
The pikelets were delicious. They didn’t last very long…
Apple and Buttermilk Pikelets
Preparation time:15 minutes; cooking time:20 minutes; Makes: 20-22 pikelets
Original Recipe From Family Circle Step by Step Pancakes
Ingredients
- 1 egg
- 250ml (1 cup, 8fl oz) buttermilk
- 60g (¼ cup + 1 tablespoon) sugar
- 2 tablespoons olive oil
- 1 green medium apple, peeled, cored and chopped or grated
- 125g (1 cup, 4oz) all-purpose (plain) flour
- ½ teaspoon bicarbonate of soda (baking soda)
- ¼ teaspoon salt
- ½-1 teaspoon ground cinnamon
- 2 tablespoons extra sugar
Instructions
- Combine the egg, buttermilk, sugar, olive oil in a bowl and whisk until smooth. Stir in the chopped apple.
- Sift the flour, baking soda and salt and make a well in the centre. Pour the buttermilk mixture into the well. Stir gently until just combined (do not over mix otherwise you’ll have tough pikelets). The mixture is not thick.
- Brush a non-stick frying pan with oil and heat over medium heat. 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.
- Combine the cinnamon with sugar and sprinkle over the cooked pikelets.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.
- Last Updated: July 28, 2018
myfavouritepastime.com
My Favourite Pastime 
It has been much too long since my last visit, but I have been doing a little traveling and have not even seen a laptop for days. But now I am happily back on my couch browsing my favourite blogs. You really have been cooking up some fabulous treats – loving this recipe! Not a suprise as I have confessed to my obsession with anything pancake before 🙂
Hi Afra
I wish I could do a little travel like you. I hope you enjoyed your short travel-welcome back. I love pancakes too, just like you. My blog is full of pikelets. Have a great week!
Liz
Great recipe !
Thank You
Liz
Look lovely!
Thanks!
Liz
Yup !! There’s that glorious buttermilk . . . I love it! Leftover pikelets make great snacks!
Virtual hugs,
Judie
Hi Judie,
Oh yes, except I never have left overs. We polish them off in minutes. Have a great evening!
Liz
Che buoni!
Thanks!
Liz
I am loving your pickles series. Must have tasted so refreshing :).
Very cool. I also learned something new today as I have not come across a pikelet before and had to look up what made them different from a pancake.
They are more or less the same but pikelets size is always small. Great for serving little children. Best wishes!
liz
Apple and cinnamon, yum! They look beautiful and delicious. Enjoy your week.
Thanks so much. This week, is rather hot. We’re already cranking up the air conditioners. I wonder what will happen during real summer!
Liz
Mmm. The smell of these apple and buttermilk pikelets must have been so good. Cinnamon is always the perfect companion for apple dishes. Yum! Hope you have a great week as well. 🙂
Hi Rey and Lyn
I love anything made with buttermilk because it always results in a soft and fluffy texture. These here, tasted extremely nice. A great way to incorporate apples in your breakfast. Thanks for visiting me many times. Have a wonderful week!
Liz
Hi Liz,
Thanks for liking my Green Soup recipe. These pikelets look lovely. Enjoy your week!
Katie
Thanks for your compliments. Have a great week too!
Liz
Hi Liz,
have you ever heard of Serabi?
It is a Dutch – Peranakan treat which looks similar to your pikelets.
In our hometown, we eat serabi with a sweet sauce made of coconut milk, palm sugar and pandan leaves.
Hi Hari,
I’ve never heard of Serabi but I’ve googled a nice picture here: http://www.panduanapaaja.com/cara-bikin-kue-serabi/
unfortunately the recipe is in a strange language, I can’t figure out. Thanks for teaching me something new. Enjoy your dinner. I just want to eat some breakfast!!!!
Liz
It’s in Indonesian, Liz! 😀
Let me translate it for you
Ingredients:
4 cups of rice flour
2 young coconuts (just the flesh), shredded
2 eggs
1/2 cup of wheat flour
10 cups of coconut milk
750 grams of palm sugar
a pinch of salt
candle nut, crushed
Directions:
Mix 1 cup of coconut milk with 1 cup of rice flour.
Cook them with low flame until they thicken.
In separate mixing bowl, beat the egg until it turns white and stiff.
Mix in 4 cups of coconut milk into the egg. Stir well.
Add in the cooked coconut milk and the rest of the rice flours (3 cups) and salt. Stir well.
Pan fry the dough in small clay pots (which have been oiled with candle-nut).
For the sauce: Boil the remaining 5 cups of coconut milk and palm sugar until it thickens.
I have to say that the recipe is a bit confusing. When I saw the making in a cooking demonstration in the market, it wasn’t this complicated. 😀
If I get a good serabi recipe, I’ll let you know, Liz! 😀
Hey Hari,
Thanks so much for translating all that information. I would love to make some Serabi. First I must buy some palm sugar. I think I saw some in my local store the other day, Please let me know if you get a good Serabi recipe which is not very complicated and confusing. thanks Hari, for your kindness. I really appreciate. Best wishes!
Liz
Looks yummy! Are they some sort of pancakes?
Yes they are some sort of pancakes. Very nice and fluffy!
Liz
Hmmmm 🙂