Ingredients for Moody Pikelets
- Self Raising Flour
- 1/4 teaspoon salt
- Bicarbonate Of Soda
- 1/4 cup granulated sugar
- 1 large egg
- Buttermilk
- Butter
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How to Make Moody Pikelets
- Preheat your frypan over medium heat. Sift together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt into a large bowl.
- Create a well in the center of the dry ingredients. Add 1/4 cup granulated sugar, 1 large egg, 1 cup buttermilk (or substitute: 1 tsp vinegar/lemon juice + 1/2 cup milk), and 1/4 cup melted unsalted butter.
- Gently whisk the wet ingredients into the dry ingredients until just combined. Do not overmix; a few lumps are okay!
- Let the batter rest for 10-15 minutes. This allows the gluten to relax, resulting in fluffier pikelets.
- Melt 1 tablespoon of butter in the preheated frypan.
- Spoon 2-3 tablespoons of batter onto the hot frypan for each pikelet, leaving some space between them. Aim for pikelets that are approximately 6cm in diameter.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Watch carefully as cooking time may vary depending on your stovetop.
- Flip the pikelets when bubbles start to appear on the surface and the edges look set.
- Repeat until all the batter is used.
- Serve your warm Moody Pikelets immediately with your favorite toppings such as butter, jam, whipped cream, or honey.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
12g
Fat
5g
Carbs
4g
