Currant and cinnamon pikelets
Currant and cinnamon pikelets are thick, fluffy pancakes infused with sweet currants and aromatic cinnamon, perfect for breakfast or brunch. This easy recipe features simple ingredients and a quick cooking method that delivers comfort in every bite.
Cook time 2 min
Prep time 15 min
Ingredients:
1 cup all-purpose white wheat flour2 tbsp baking powder
1 tsp cinnamon
2 tbsp sugar
1/3 cup currants
3/4 cup milk (1% fat)
1 egg
Currant and cinnamon pikelets are a delightful twist on the traditional small, thick pancakes. They are easy to make and are perfect for breakfast, brunch, or a light snack. The combination of currants and cinnamon gives these pikelets a unique and comforting flavor, while the simple ingredients make it a convenient recipe for any home cook.
Instructions:
- Ensure all ingredients are measured accurately using kitchen scales or measuring cups and spoons.
- In a large bowl, combine the flour, baking powder, cinnamon, and sugar. Stir well with a whisk or a spoon to ensure all dry ingredients are evenly distributed.
- Add the currants to the dry mixture and mix well so that the currants are coated with the flour mixture. This helps in preventing the currants from sinking to the bottom of the batter.
- In another bowl or a large measuring jug, whisk together the milk and egg until well combined.
- Gradually pour the wet ingredients into the dry mixture. Stir gently with a spatula or a wooden spoon until the batter is smooth and no lumps remain. Be careful not to overmix.
- Heat a non-stick frying pan or griddle over medium heat. Lightly grease with a small amount of butter or oil if needed.
- Once the pan is hot, drop spoonfuls (approximately 2 tablespoons for each pikelet) of batter onto the pan, spacing them apart. Cook until bubbles form on the surface and the edges start to look set, about 1-2 minutes.
- Carefully flip the pikelets with a spatula and cook for an additional 1-2 minutes until golden brown and cooked through.
- Transfer the cooked pikelets to a plate and keep warm. Repeat the process with the remaining batter.
- Serve the pikelets warm with your favorite toppings such as butter, honey, or a dusting of powdered sugar if desired.
Enjoy your currant and cinnamon pikelets warm, topped with a bit of butter or your favorite syrup. These delightful treats are sure to become a favorite in your household, offering a perfect balance of sweetness and spice. They are best served fresh but can also be stored in an airtight container for later enjoyment.
Currant and cinnamon pikelets FAQ:
Cook the pikelets for about 1-2 minutes on the first side until bubbles form on the surface and the edges look set. After flipping, cook for another 1-2 minutes until they are golden brown and cooked through.
Yes, you can store leftover pikelets. Place them in an airtight container and refrigerate for up to 2-3 days. For longer storage, freeze them in a single layer and then transfer to a freezer bag for up to 2 months.
You can substitute currants with raisins, dried cranberries, or chopped dried apricots. Just ensure they are roughly the same size to maintain the texture.
A non-stick frying pan or griddle that is around 10-12 inches in diameter works well for cooking pikelets. Ensure it's preheated to medium heat for even cooking.
Pikelets are done when they are golden brown on both sides and a toothpick inserted into the center comes out clean. The surface should no longer be wet.
Cooking Tips:
- Ensure your batter is smooth to avoid lumps and for even cooking.
- Preheat your skillet to medium heat before cooking for best results.
- Use a ladle or a small measuring cup to pour batter onto the skillet to maintain consistent pikelet size.
- Wait for bubbles to appear on the surface of the pikelet before flipping to ensure they are cooked through.
- If you prefer softer pikelets, avoid over-mixing the batter as it can make them tough.
- For an added touch, sprinkle a bit of extra cinnamon on top before serving.
Nutrition Facts
2 ServingsCalories 450kcal
Protein 15g
Carbohydrates 90g
Fiber 3.86g
Sugar 36g
Fat 4.53g
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