Buttermilk pikelets with strawberries
Buttermilk pikelets are fluffy mini pancakes that pair beautifully with fresh strawberries, making for a delightful breakfast or snack. This simple recipe features a quick batter and easy cooking method.
Cook time 15 min
Prep time 10 min
Ingredients:
1/2 cup self-raising flour2 tsp sugar
1/2 cup buttermilk
1 egg
1 short spray cooking spray oil
2 cups strawberries
Buttermilk pikelets with strawberries are a delightful and easy-to-make breakfast or snack option. These fluffy mini pancakes pair perfectly with the natural sweetness of fresh strawberries, making them a treat for both kids and adults. With just a handful of ingredients and a few simple steps, you'll have a delicious and satisfying dish ready in no time.
Instructions:
- Wash and hull the strawberries. Slice them if you prefer smaller pieces for your topping.
- Gather all the other ingredients.
- In a medium bowl, whisk together the self-raising flour and sugar until they are well combined.
- Pour the buttermilk into the bowl with the dry ingredients. Crack the egg into the same bowl.
- Whisk the mixture until smooth. The batter should be thick but pourable.
- Heat a non-stick frying pan over medium heat.
- Lightly spray the pan with cooking spray oil to prevent the pikelets from sticking.
- For each pikelet, pour about 2 tablespoons of batter onto the pan. You can cook multiple pikelets at a time, depending on the size of your pan, but be sure to leave some space between each one.
- Cook for about 1-2 minutes, or until bubbles start to form on the surface and the edges look set.
- Carefully flip each pikelet with a spatula and cook for another 1-2 minutes on the other side, or until golden brown.
- Transfer the cooked pikelets to a plate and cover with a clean kitchen towel to keep them warm while you cook the remaining batter.
- Once all your pikelets are cooked, plate them up and generously top with the sliced strawberries.
- Serve the buttermilk pikelets immediately and enjoy them warm!
Buttermilk pikelets with strawberries are an easy and delicious way to start your day or enjoy as a midday snack. By following these simple steps and tips, you can create a fluffy and flavorful treat that everyone will love. Enjoy them fresh off the griddle with a side of juicy strawberries for a delightful culinary experience!
Buttermilk pikelets with strawberries FAQ:
A medium-sized non-stick frying pan is ideal for cooking the pikelets. This allows you to make multiple pikelets at once while leaving enough space between them for even cooking.
Pikelets are done when bubbles start to form on the surface and the edges look set, which takes about 1-2 minutes on each side. Flip them and cook until golden brown.
Yes, you can substitute all-purpose flour for self-raising flour, but you'll need to add baking powder (1.5 tsp) to achieve similar fluffiness. Non-dairy milk can replace buttermilk, adjusted with vinegar or lemon juice to create a buttermilk substitute.
Store leftover pikelets in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or microwave before serving.
You can reduce sugar content or use a healthier sweetener. Adding oats or whole grain flour can also enhance the nutritional value without compromising texture.
Cooking Tips:
- Ensure the buttermilk and egg are at room temperature for a smoother batter.
- Do not overmix the batter; a few lumps are okay and will help keep the pikelets fluffy.
- Use a non-stick pan or griddle to make sure the pikelets do not stick.
- Cook the pikelets on medium heat to avoid burning the outside while leaving the inside undercooked.
- Use a tablespoon to pour the batter onto the pan for evenly sized pikelets.
- Serve the pikelets immediately with a side of freshly sliced strawberries and a drizzle of honey or maple syrup for added sweetness.
Nutrition Facts
4 ServingsCalories 120kcal
Protein 4.31g
Carbohydrates 22g
Fiber 2.00g
Sugar 7g
Fat 1.81g
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