Pikelets, Pancakes with Blueberry sauce
November 15, 2016
For anyone on a gluten-free diet, it's always wonderful to have something you can freeze for use in emergencies (like visits from hungry gluten-free children, or fits of tiredness when you just want something nice and toothsome to munch on with no effort involved).
Two of my favourites use Pikelet and Waffle mix. Pikelets are very easy to make and freeze beautifully, requiring only a short burst in the microwave or a quick trip through the toaster to make them ready for eating.
And then there's the wonderful waffle - a fresh-cooked waffle is heaven in my opinion - crunchy and warm, with a little whipped cream and maple syrup. Like the pikelets, waffles freeze brilliantly and can be warmed and crisped under the grill or in the toaster (you do have to break them into sections for toasting!) In my opinion, the gluten-free versions of both pikelets and waffles are nicer than the original wheat flour versions, largely because the rice flour content makes them light and less prone to sogginess.
The Pikelet recipe can also be thinned down a lot and used to make really thin, crispy pancakes, which I love. You might like to try them with our Blueberry Sauce recipe, which goes superbly with both pancakes and waffles.
- Prep: 10 mins
- Cook: 10 mins
1Beat eggs, sugar and vanilla together until thick and frothy
2Add flour mix, baking powder, melted butter and 150 ml of the milk and mix well.
3Let the mixture stand for 4 or 5 minutes while heating a heavy -based, preferably non-stick frying pan or skillet.
4Add the remaining milk as needed to adjust thickness for the kind of pikelets you prefer. (If you want to make pancakes, continue adding liquid until you have a batter which pours easily and will spread thin in the frying pan. You are likely to need at least 400ml of liquid and possibly more. Add gradually until you reach the consistency you like. If you want savoury pancakes, omit the sugar and vanilla from the recipe.)
5Cook over medium heat. Drop tablespoons of mixture into the pan, and turn once the pikelets are beginning to bubble.
6Cook until both sides are golden brown.
7These pikelets freeze well and can be microwaved or toasted briefly to thaw. If not frozen, they are best eaten soon after cooking.