Spicy Pumpkin Pikelets

My Favourite Pikelets

Spicy Pumpkin Pikelets myfavouritepastime.com_2299I have made several different piketets since I started this blog. The best description for a pikelet is a “Miniature Fluffy Pancake” or just a ‘Mini Pancake’. The ones I loved most were the Blueberry, Poppy Seed Orange and Currant and Lime, Pikelets. Then came these Spicy Pumpkin Pikelets. They are soft, fluffy, spicy, delicious and pretty looking too! I love them pretty things. I used canned, pure pumpkin puree. Please do not use pie filling, because it’s way to sweet.

Spicy Pumpkin Pikelets myfavouritepastime.com_2298When I made these pikelets, I was thinking of Halloween and the masses of pumpkins that adorn supermarket entrances and the front porches of most households in North America. What do you do with your Jack O’ Lanterns after Halloween? Someone suggested a little stock and seasoning to make a steaming pumpkin soup, or pumpkin milkshake or pancakes. Others disagreed because they are bland and stringy and not worth any trouble at all. I usually toss away mine. I wish you a fabulous week!

  • Ingredients
  • 100 g (¾ cup, 3½oz) all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons mixed spice (or pumpkin pie spice)
  • Pinch of salt
  • 30 g (6 teaspoons) sugar
  • 180 ml (¾ cup, 6floz) milk
  • I egg
  • cup pure pumpkin puree (do not use pie filling)
  • Jam and freshly whipped cream to serve

Spicy Pumpkin Pikelets myfavouritepastime.com_2957Please always remember to assemble all ingredients before you start

Spicy Pumpkin Pikelets myfavouritepastime.com_2963Sift flour, baking powder, salt and sugar into a bowl and  make a well in the centre

Spicy Pumpkin Pikelets myfavouritepastime.com_2965Whisk the milk, egg and pumpkin puree in a separate bowl

Spic Pumpkin Pikelets myfavouritepastime.com_2968and pour into the well,

Spicy Pumpkin Pikelets myfavouritepastime.com_2971beating with a wooden spoon until the batter is just smooth. (do not over mix the batter). If batter is too thick add a little more milk.

Spicy Pumpkin Pikelets myfavouritepastime.com_2974Heat a non-stick frying pan over medium-low heat. Brush with melted butter or oil (use silicon brush). Drop tablespoons of batter into the frying pan. Allow room for spreading. Cook pikelets until small bubbles begin to appear on the surface and the underneath has turned golden brown.

Spicy Pumpkin Pikelets myfavouritepastime.com_2977Turn pikelets over, and cook the other side. Transfer on a plate lined with paper towel . Repeat the process with the remaining batter.

Spicy Pumpkin Pikelets myfavouritepastime.com_2978Serve, with jam, syrup, honey, freshly whipped cream or with fresh fruits or just serve plain, if preferred.

Spicy Pumpkin Pikelets myfavouritepastime.com_2980They were soft, fluffy and delicious with a nice spicy aroma!

Spicy Pumpkin Pikelets

Preparation time: 15 minutes; Total cooking time: 20 minutes; Makes: 16-20 pikelets

Ingredients

  • 100 g (¾ cup, 3½oz) all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons mixed spice (or pumpkin pie spice)
  • Pinch of salt
  • 30 g (6 teaspoons) sugar
  • 180 ml (¾ cup, 6floz) milk
  • I egg
  • ⅓ cup pure pumpkin puree (do not use pie filling)
  • Jam and freshly whipped cream to serve

Instructions

  • Sift flour, baking powder, salt and sugar into a bowl. Make a well in the center.
  • Whisk the milk, egg and pumpkin puree in a separate bowl and pour into the well, beating with a wooden spoon until the batter is just smooth. (do not over mix the batter). If batter is too thick add a little more milk.
  • Heat a non-stick frying pan over medium-low heat. Brush with melted butter or oil (use silicon brush).
  • Drop tablespoons of batter into the frying pan. Allow room for spreading. Cook pikelets until small bubbles begin to appear on the surface and the underneath has turned golden brown.
  • Turn pikelets over, and cook the other side. Transfer on a plate lined with paper towel . Repeat the process with the remaining batter.
  • Serve, with jam, syrup, honey, freshly whipped cream or with fresh fruits or just serve plain, if preferred.

Points to note:

  1. The pikelet will require gentle heat around mark 3-4 on electric stovetop.
  2. I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you 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. You can also sift the flour first then scoop. Best advice: use a weighing scale, you’ll get the best results.

myfavouritepastime.com 

 

Author: Liz

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

43 thoughts

  1. Wishing you and your family a very merry Christmas! Last few days I have been spending eating so much I just had to take a time-out and….browse recipes 🙂 I have confessed to my love for pancakes before – these look fabulous!

    1. Thank you Afra. We did have a very merry christmas full of food and laughter. I ate and ate and ate and now it’s time to slow down and be a little civilized. Have the best of 2015. Happy New Year!
      Liz

        1. Oh pikelets are alway so good for small kids because they are soft and fluffy too. Thanks for the feedback and do have a fabulous week!
          Liz

  2. I had no idea what a ‘pikelet’ was – and now I know ! These look really good! About pumpkins… it seems the ones we use for carving are not very good for cooking. I learned that the hard way when we sold pumpkins (the ‘carving’ type) at our farm in Quebec & I ‘tried’ cooking with one. Yup – stringy…..

    1. Hi Cecile,
      Pikelets are great for lazy people like me. So easy to make and nice and fluffy too, and filling. Oh yes they are stringy. I just toss them out after halloween. I love cooking with pumpkin. It imparts such a special colour to the food. I hope you’re enjoying your weekend? Best wishes!
      Liz

  3. I love everything pumpkin! We actually haven’t done Jack-o-lanterns with the boys. Around here they are tricky since it is still hot at Halloween, they rot very quickly. So I prefer just pumpkins uncarved as decoration. The big ones definitely are no good for eating,but I have four varieties in the garden for cooking and baking. I can’t wait! When they are ready I will definitely be trying this recipe!

    1. Hi Mama D,
      Lucky gal with a magic garden full of everything nice. I really envy you. There was a time when I was in to gardening but the passion just died out. Too many things require my attention. Maybe one day when the kids are off to college then I shall start gardening again. The weather is quite cool here during halloween so the carved pumpkins can last for some days. Enjoy the rest of the week and thanks for your constant and unwavering support. you’re awesome!
      Liz

    1. That orange colour it imparts on food is spectacular. I would cook with pumpkin puree everyday and never get tired. Pleasant week to you!
      Liz

  4. I’ve shared your recipe with my sister. She has a garden with fresh pumpkin every year & is always looking for ways to use her home-made puree. These look wonderful!

    1. I hope you sister will love the recipe. They’ll certainly go so well with homemade puree. That is the best of them all. I wish you a fantastic weekend!
      Liz

  5. Such an interesting and salacious way to prepare these delectable pikelets! Do you serve them as a meal or a snack? I’ve seen pikelets – about the size of a silver dollar (toonie?) and served up as a mid afternoon snack. I cannot say I would have thought to use pumpkin! How innovative you are. I never cease to be surprised at your recipes Liz! Good going. You should give yourself a pat on the back for getting the rest of us to think outside the proverbial recipe box! Have a good one!

    1. Hi Sandy,
      I usually serve them for breakfast with honey or maple syrup and fresh fruits or sometimes some whipped cream. They can also be eaten as a snack. You can sub the pumpkin puree any mashed veggies of the same consistency. I really loved these ones though. They were extra soft and fluffy! You must be dreaming about the cruise right now. Enjoy every moment!
      Liz

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