Ingredients
- 30 g Butter
- 80 g honey
- 380 g buttermilk (or regular milk & 1 tbsp vinegar)
- 280 g SR flour
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Melt butter, 70C / 1 min / sp 2. Add honey & 250g buttermilk & beat 20 sec / sp5.
2. Add flour & remaining buttermilk, mix for 20 sec / sp4, or until a smooth batter is formed. Cook as per regular pikelets.
Tip
This recipe came about as my daughters Kindy had to go egg & nut free due to allergies. This is just adapted from my original pikelet recipe, and the end result tastes exactly the same, and is light and fluffy. This recipe would be easy to make gluten free by replacing the flour with gluten free flour, and dairy free by replacing the buttermilk and butter with rice or nut milk and oil. I can only assume that these will freeze just as well as my original recipe, making them great for an easy lunchbox treat with a little homemade sugar free jam.
Thermomix Model
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Recipe is created forTM 31
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Comments
They really are so fluffy and nice. I used the buttermilk I had left over from making the EDC butter (about 300ml), and made the remaining buttermilk quantity up with a bit of regular milk & squeeze of lemon juice.
Love this recipe. Very nice. Thank you
These got the thumbs up in our house yesterday when we had no eggs!
Had no eggs left and the kids wanted pikelets this morning....found your recipe and gave it a try....they were fantastic and very easy. Thanks for a wonderful recipe
will definitely be using this one again!!!
I made these pikelets tonight and I must say that they were the fluffiest pikelets I've ever seen, well done great recipe
I do confess but I didn't do all the melting of the butter and using half of the buttermilk, I just threw in all the ingredients, I doubled them and whacked it on speed 8 for 15 sec scraped down the side and repeated.
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