Apricot pikelets
Apricot pikelets combine the sweet flavour of dried apricots with a light, fluffy texture. These small pancakes are easy to prepare and perfect for breakfast or a snack.
Cook time 10 min
Prep time 15 min
Ingredients:
1/2 cup dried apricots1 cup all-purpose white wheat flour
1 tsp baking soda
1 tbsp sugar
1 egg
1/2 cup buttermilk
2 tbsp butter
Apricot pikelets are a delightful treat that brings together the subtle sweetness of dried apricots with the light and fluffy texture of pikelets. These small, thick pancakes are perfect for breakfast, brunch, or even as a light snack. With simple ingredients and a straightforward preparation process, you can easily whip up a batch of these delicious pikelets in no time. Let's get started on making these scrumptious apricot pikelets!
Instructions:
- Chop the dried apricots into small pieces. If they are particularly dry, you can soak them in a little warm water for 5-10 minutes to soften, then drain well.
- In a medium bowl, combine the all-purpose flour, baking soda, and sugar. Mix well to evenly distribute the baking soda and sugar.
- In a separate bowl, whisk the egg. Add in the buttermilk and the melted butter, whisking until the mixture is smooth and evenly combined.
- Make a well in the center of the dry ingredient mixture. Pour the wet ingredients into the well. Gently mix until just combined. Avoid over-mixing to ensure the pikelets remain light and fluffy.
- Gently fold the chopped dried apricots into the batter until they are evenly distributed.
- Heat a non-stick frying pan over medium heat. Lightly grease with a small amount of butter or a non-stick spray.
- Drop tablespoons of the batter onto the hot pan, spacing them well apart. Cook for 2-3 minutes or until bubbles appear on the surface and the underside is golden brown.
- Flip the pikelets and cook for an additional 1-2 minutes, or until the other side is also golden brown and the pikelets are cooked through.
- Serve the apricot pikelets warm with a spread of butter, honey, or your favorite preserve. They also pair well with yogurt or cream for a delightful treat.
Making apricot pikelets is a simple yet rewarding culinary activity that results in a batch of tender, flavorful mini pancakes. The combination of dried apricots and the fluffy pikelet batter creates an irresistible treat that can be enjoyed by people of all ages. Whether you serve them with a dollop of cream, a drizzle of honey, or simply on their own, these apricot pikelets are sure to be a hit. Happy cooking!
Apricot pikelets FAQ:
Cook the pikelets for about 2-3 minutes on one side, until bubbles appear on the surface and the underside is golden brown. Flip them and cook for an additional 1-2 minutes until the other side is also golden brown and cooked through.
Store leftover pikelets in an airtight container in the refrigerator for up to 3 days. To reheat, you can use a microwave or lightly toast them in a frying pan.
Yes, you can substitute buttermilk with milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to thicken before using.
A medium non-stick frying pan works best for cooking pikelets. Make sure the pan is preheated over medium heat for even cooking.
You can substitute dried apricots with other dried fruits like raisins, cranberries, or chopped dates. Just ensure they are similarly chopped to maintain the texture.
Cooking Tips:
- For a smoother texture, finely chop the dried apricots or soak them in hot water for a few minutes before adding them to the batter.
- Use room temperature eggs and buttermilk to ensure a smooth and consistent batter.
- If you don’t have buttermilk, you can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes before using.
- Cook the pikelets on medium heat to avoid burning them while ensuring they cook through evenly.
- Use a non-stick pan or lightly greased skillet to prevent the pikelets from sticking.
Nutrition Facts
2 ServingsCalories 490kcal
Protein 12g
Carbohydrates 80g
Fiber 4.61g
Sugar 27g
Fat 16g
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