Last night I couldn’t sleep so I got up at 3am and made these. Pikelets is one of those recipes I find very soothing. They cannot be rushed. That’s not say they take long to make but the pouring of the batter, waiting for the bubbles to appear, flipping and so forth has a gentle rhythm to it. In between times I wash up a few dishes, put away the ingredients, wipe down the benchtops and restore order to my kitchen and, in doing so, restore order to my soul.
The family awoke to the smell of oranges and cinnamon. And a peaceful Mother. So lovely.
The combination of creamy greek yoghurt, fresh oranges in a spiced syrup with the robust spelt pikelets really is divine!!! My son Ollie and I sat down and devoured these as soon as the photos were taken. A decadent yet easy breakfast or snack.
Of course you could substitute any other fruit if you wish. If you don’t have spelt flour just use ordinary self raising flour.
This recipe makes about 25 – 30 pikelets. Hopefully we’ll have some left for the others for afternoon tea if we haven’t scoffed them all.
- 1 cup self raising flour
- 1 cup spelt flour
- 3 TBSP sugar
- 1.5 cups milk
- 1 tsp vanilla extract
- 2 eggs
- 1 tbs baking powder
- 1/2 tsp baking soda
- pinch salt
- 1-2 tbsp butter for cooking.
- 3 -4 oranges peeled and sliced thinly into rounds.
- 1 cup water
- 1 cup sugar
- 1 cinnamon stick
- a few cardamom pods
- a few whole cloves
- The peel from half an orange (try not to get the pith or the white fluffy stuff as it can be bitter)
- 1/2 cup orange juice ( I took the juice from the chopping board where I cut up the oranges for the topping and tipped it into the syrup.)
- Greek yoghurt to serve.
- Mix together in a large bowl the dry ingredients (flours, sugar, baking powder, baking soda and salt)
- In a jug whisk the eggs, milk and vanilla together.
- Mix the wet ingredients into the dry and stir until combined and no lumps.
- Heat a frypan to medium high heat.
- Add a tbsp butter to the pan.
- Once the butter is melted and sizzling a little, drop large spoonfuls of the batter onto the frypan and cook until bubbles appear. flip over with a spatula and cook the other side for another minute or so. If they seem to cook too quickly turn the heat down slightly.
To Make the Syrup
- Put all the ingredients into a small saucepan and heat until boiling.
- Turn down the heat and simmer for 15 minutes – keeping an eye on it.
- Strain the syrup and discard the solids.
- Add the orange juice and stir to mix.
Place the pikelets on a plate in a stack, top with greek yoghurt, oranges and pour a little syrup over the top. I decorated ours with dianthus flowers which are edible but this it’s totally fine without them. Rose petals might look nice too. Just a thought.
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