These babies are made with all the gut friendly things, the main ingredients are kefir and golden flaxseed flour. Okay, so now these sound like health but trust me, they are legit the tastiest fluffiest most amazing pikelets (or drop scones for you North Americans). They puff up and are so light and airy you’ll want to eat the whole batch.
Look! Such fluffiness inside! Such height! They actually look ridiculous stacked because they puffed up so high when I cooked them. Ridiculous in the best way of course.
The ingredients might sound a bit out there but my local supermarket stocks everything listed so it’s not super hard to find or anything. You can use any flour you like and sub the golden flaxseed flour with a nut meal or other flaxmeal. I’m a little obsessed with the golden variety at the moment.
I got this idea watching (Food Network, of course) Adam Liaw make pikelets from yoghurt, I’ve adjusted the recipe to reflect the ingredients I’m more comfortable using but you could sub as you please. If you can’t find kefir use a runny plain yoghurt. If you only have super thick yoghurt thin it with a little water, otherwise you’ll end up with a super stiff dough.
You can top these with more yoghurt, berries and chocolate as I have here or just drizzle with maple syrup and serve with some grilled banana and toasted pecans. Or jam and cream if you’re feeling indulgent. They’ll be amazing with anything!
2 generous serves (makes 6 big pikelets)
1.5 cups kefir (or yoghurt)
1 tsp honey
1 tsp vanilla extract
1 tsp olive oil
1/2 cup spelt flour
1/2 cup golden flaxseed flour (or any flax seed meal)
1 tsp baking soda
2 tsp melted butter
1 cup berries of choice
50g dark chocolate, melted
A few tablespoons yoghurt or creme fraiche
Mix the wet ingredients together.
Sift the dry ingredients into the wet ingrendients and then fold until just combined. Set aside the dough for 30 minutes.
PLace a large non stick fry pan on medium heat. Once hot, Brush the fry pan with a little butter. Drop tablespoons or 1/4 cup scoops of mixture into pan (depending on how big you want them). Cook the pikelts for 2-3 minutes on one side, or until you can see the dough cooking a few mm up the side of the pikelet. Turn, they should be nice and golden. Repeat on this side.
Meanwhile place berries in a small sauce pan and bring to a simmer. Simmer for a couple of minutes.
To serve, drizzle berries and melted chocolate over the pikelets and add a dollop of the creme fraiche on the side.