Buckwheat Pikelets When fellow blogger and Twitter friend, Erin (aka The Food Mentalist) tweeted that buckwheat pancakes 'taste like sand', I responded that I would like to share my recipe with her and Erin's reponse was 'Yes please'. So, Erin, this one is for you. One of the quick and easy favourites in my household is pikelets (a.k.a. pancakes or hotcakes) prepared with buckwheat and arrowroot flours. I developed this recipe over a decade ago, when I embarked on a grain free diet challenge for health reasons. The combination of ingredients results in perfectly light and fluffy pikelets. A relatively new crop to Australia, and not a true cereal, buckwheat (Fagopyrum esculentum), is high in fibre, minerals, vitamins and essential amino acids. The fruit of the plant is dried and ground into a greyish, gluten-free flour. Buckwheat flour is perhaps best known for its use in Russian blinis and Japanese soba noodles. Arrowroot is a fine, white starchy powder, quite tasteless, made from the root of a tropical plant. Interestingly, according to Larousse, it is so named because of the therapeutic qualities attributed to it by the American Indians in the treatment of arrow wounds! In modern kitchens, it is used mainly as a thickener of sauces and syrups. These little pikelets are delicious served with berry fruits and maple syrup (preferably minus butter). Leftover pikelets can be covered, refrigerated and briefly refreshed in the microwave the next morning. Enjoy. BUCKWHEAT PIKELETS 1/2 cup buckwheat flour 1/2 cup arrowroot 1/4-1/2 teaspoon bicarbonate of soda 1/4-1/2 teaspoon cream of tartar 1/2 cup buttermilk or soured milk* 1 egg, lightly whisked 1 teaspoon raw sugar Combine the flour, arrowroots, sugar and raising agents with the egg and milk. Whisk until the batter is smooth. Heat a griddle or frypan and spray very lightly with oil. Pour spoonfuls of the mixture onto the pan and brown both sides, turning once bubbles appear in the surface. Serve immediately. Serves 2-4, depending on how hungry you feel. Makes about 10 pancakes or pikelets. * To sour the milk, add a few drops of lemon juice. Go easy on the amount of bicarb and cream of tartar, otherwise you will end up with soapy tasting pikelets. The combination of bicarb, cream of tartar and buttermilk or soured milk aids in producing a light as air result. 24/3/2012 04:01:09 pm
I love pancakes; yours look fluffy and delicious! I haven't used buckwheat flour but this is the perfect excuse to start!
Lizzy
24/3/2012 04:25:32 pm
Hello Laura, I think you will like these... enjoy and thank you for stopping by xox 24/3/2012 04:05:46 pm
Ok. I think you have me convinced that they may not ALL taste like sand. Hehe. These ones looks delicious and fluffy. Thanks for the recipe, I look forward to making these ones soon :)
Lizzy (Good Things)
24/3/2012 04:23:42 pm
Erin, I promise these won't taste like sand! Enjoy! xox 24/3/2012 06:17:19 pm
Hello Lizzie, happy Sunday to you! These pikelets look very fluffy and delicious. I make pikelets fairly often but not with buckwheat flour...I might have to try these for some variation. What a pretty little bottle of maple syrup!
Lizzy
24/3/2012 06:32:35 pm
Hi lovely Jane, happy Sunday to you too. Such a beautiful afternoon out there today! These pikelets are lovely... I am trying to stay off grains at the moment, just for health reasons, so this recipe is always at hand. The maple syrup is from my dear friend, Christine, when she went to Canada recently. Thanks for popping in! 24/3/2012 06:51:08 pm
Gorgeous Lizzy! Great recipe and beautiful photos - love the touch of blue!!
Lizzy
24/3/2012 07:14:51 pm
Well, thank you so much. Such a lovely compliment! 25/3/2012 09:12:52 am
These look light enough to float away! I have arrowroot permanently in my pantry, its so useful and handy indeed. Yummo!
Lizzy
25/3/2012 08:37:45 pm
Hi there... thank you. I love using arrowroot. I am thinking of seeing whether it would work similarly to cornflour in a sponge cake.
Lizzy
25/3/2012 08:38:21 pm
Thanks Jennifer, not bad for buckwheat and gluten free!
Lizzy
25/3/2012 08:38:57 pm
You are most welcome Celia. Hope you might try these one day!
Lizzy
25/3/2012 08:39:10 pm
Thank you....
Lizzy
26/3/2012 10:21:04 pm
Hello! How about that! Enjoy. 26/3/2012 11:36:07 am
I love fluffy piklets or hotcakes and yours look beautiful Lizzy! Great photos too :)
Lizzy
26/3/2012 10:13:27 pm
Thanks Anna! Much appreciated xox 26/3/2012 10:03:03 pm
Dear Lizzy,
Lizzy
26/3/2012 10:14:35 pm
Hiya my friend... I can't say I crave them, but I do enjoy them occasionally. Lately I have been trying a grain free diet again for health reasons. I want vitality Lizzy back... these pikelets are perfect for the menu right now! What do you love for breakfast? 27/3/2012 01:34:54 am
Lizzy these look great. I can't say I have ever tried buckwheat pikelets, but they look like a nice healthy version.
Loveforfood
27/3/2012 01:38:21 am
This is absolutely FANTASTIC! 27/3/2012 09:41:05 am
Yum!! Looks like I need to get me some buckwheat :-)
Lizzy
27/3/2012 03:15:15 pm
Hi Katherine, perhaps you could ship some to me! My local stores are all out!
Lizzy
27/3/2012 03:15:46 pm
Hey you... you should!!! Thanks for visiting. 28/3/2012 10:43:39 pm
yum! I make buckwheat pancakes all the time but have never added arrowroot to lighten them up - must try!
Lizzy
29/3/2012 07:08:52 am
Hi JJ! How wonderful. Would love to see your recipe. Do you use buttermilk? Comments are closed.
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Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.
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