Pikelets with Plum Jam

Last night I was scanning the many TV channels and as usual nothing was on but then. THEN. I came across Bill Granger making these adorable pikelets. He is so upbeat, pleasant, sunny and, well, Australian. I always love Australian people and love their laid back attitude (not to be generalising or anything but they’re all lovely aren’t they?). Pikelets are an Australian little pancake. They are absolutely beautiful and this gorgeous recipe uses wholemeal flour. Thaaaaaanks Bill Granger.

Bill Granger’s Pikelets with Plum Jam
For the Jam:
150 golden caster sugar
250g plums or strawberries, thinly sliced
1 vanilla pod, halved & scraped
25g butter
For the Pikelets:
125g wholemeal plain flour
2tsp baking powder
2tbsp sugar
1 egg
170ml milk
30g butter
Method:
For the jam: place a frying pan over a medium-high heat. Once it is hot, add the caster sugar and leave it to melt. When it has turned a light golden colour, remove the pan from the heat.
Add the vanilla seeds and the strawberries or plums and swirl the mixture around until the fruit and sugar combine to give a jam-like consistency. Stir in the butter and leave to cool
For the pikelets: sift the flour and baking powder into a bowl. Add the sugar and egg, then gently whisk in the milk, making sure there are no lumps in the batter.
Heat a frying pan over a medium heat. Melt a little butter in the pan and, when it begins to foam, add spoonfuls of the batter. When bubbles appear on the surface of the pikelets, they are ready to be turned over and cooked on the other side until light golden. Keep them in a warm place until you are ready to serve.

These make a quick and easy breakfast, the plums are lovely but maple syrup or lemon juice works just aswell. Have a lovely weekend!
Lilly x

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2 Responses to Pikelets with Plum Jam

  1. Eliza J. says:

    ahh these look absolutely UNBELIEVABLE! This is being starred in my google reader, straight up!

    Tell me, what heat did you cook them on? It looks like they might need longer to cook through.

  2. Lilly says:

    Thanks Eliza! I cooked them on a medium-high heat and they cook really quick so need to be watched!x

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