Culinary Curiosity Thursday: What is a Pikelet? A Piglet without the Pooh? NO!

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What is a Pikelet?

     A Pikelet is something ordinary, that becomes special as soon as you call it Pikelet instead of Pancake. ​

Pikelets all day long

     The wonderous thing is that here in the U.S. we can only eat Pancakes for breakfast, or at all night diners, but if you eat your Pancake as a Pikelet, then the world of opportunity opens.
     You can have it for tea or supper as well. You can put savory toppings on it like salmon, cream cheese and chives and serve it as an h'orderve.
     You could never do that with a Pancake unless you were plain weird! ​

related post

Surprise Me

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My Nana was an excellent pikelet maker and she said  temperature had a lot to do with it. Heat the pan/girdle well first and maintain at an even temperature throughout. I have found that a heavier pan or girdle is best compared with the newer non-stick pans. 

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Recipe for Download

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Pikelet a regional Crumpet?

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    A Pancake is a Drop Scone in the British Isles, but in Australia and New Zealand it’s a Pikelet.
    But a Pikelet in the U.K. is a regional Crumpet, a Crumpet free of its ring, a free form Crumpet, looks like a Pancake, but leavened with yeast.
    So, an Aussie Pikelet is leavened with baking soda, and looks like a pancake. An U.K. Pikelet tastes like a crumpet, but without the shapely ring. ​

Do you have a Pikelet story to share?

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    Here’s an Australian style gluten free Pikelet I dreamed up, made with buckwheat flour, honey and lemon.  
​    By the way I'm not a Pikelet expert, so if you know more than I do, or have a good story to tell please leave a comment, I'd love to here from you.

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Honey Lemon Buckwheat Pikelet

A pikelet is basically a drop scone, or similar to an American pancake but with a tang. It’s believed to be of Welsh origin where it was known as ‘bara piglydd’, later anglicised as pikelet. The batter’s cooked on a griddle and forms a buttery griddle crust with a soft interior. These are gluten-free, light and fluffy with the wholesome depth of buckwheat with a, lemon, zest and honey drizzle.  Serve with Raspberries
Makes 16 (4 inch) pikelets
Dry Ingredients
1 ½ cups gluten free mix
½ cup buckwheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
2 tablespoons flaxseed ground ( measure and then grind )
Wet Ingredients
¼ cup (4 tablespoon) melted butter
2 buttermilk or milk kefir
Lemon w/Zest/Honey Drizzle
Juice of 1 fresh lemon 
zest of lemon
1/2 cup raw honey
heat together & serve warm 
Method
→Preheat griddle on low/ set oven on warm
→Mix dry ingredients together in a bowl
→Mix wet ingredients together in another bowl
→Pour wet into dry and mix gently until incorporated
→Turn griddle to medium heat and butter
→Butter griddle well between each batch of pikelets--butter is the key.
→Use ¼ cup batter per pikelet
→Cook on one side until bubbles form  (1  1/2  minutes)
→Flip and cook another 1 ½ minutes or until done
Hold in warm oven until they’re all cooked, don’t stack them.
Eat as warm as possible!

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