Buttermilk pikelets with honey and vanilla whipped cream



Ok, these are a golden oldie when it comes to recipes, but the beauty of pikelets is that you can add whatever ingredient you want to add to the wholesomeness. You can swap out half of the flour with oat flour, add mashed banana to add to the sweetness or top with your favourite homemade jam. So versatile and you can even cut out shapes for a themed event.

Makes approximately 24 pikelets. I was left with 20 but I think my husband ate a few before the official count!

  • 280g self raising flour
  • 60g raw sugar (blended into a fine powder)
  • 1 teaspoon baking powder
  • ½ teaspoon of fine Himalayan salt
  • 250mls butter milk
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 45g melted butter

For the cream topping

  • 1 cup of whipping cream
  • 2 teaspoons of honey
  • ½ teaspoon vanilla extract

–   Combine the dry ingredients in a bowl and mix well

–   Combine all of the wet ingredients (except butter) and mix well

–   Preheat a pan on the stove on low heat

–   Combine wet and dry ingredients by making a well and whisking as you pour the wet ingredients in. If the mixture is too thick add a little more milk.

–   add melted butter and mix at high speed until just combined

–   Add a tiny bit of butter to grease the pan. Place small spoonfuls of the batter into the frying pan and adjust heat. Too hot and they will burn before they cook, too low and they will not force bubbles to the top. A low to medium heat in a heavy set pan (or skillet) is best. Once the bubbles appear on the surface flip and cook a further 30 seconds or until a nice golden colour.

For the cream topping

– Whip the cream on a medium speed for 20 seconds. As it starts to thicken slowly drizzle in the honey, then the vanilla. Be careful not to over whip as it will turn to sweet butter. I like to use a piping bag with a star shaped cone to decorate.

Wait until they are thoroughly cooled to room temperature before adding the cream topping.