BUCKWHEAT

BUCKWHEAT PIKELETS

One of the first recipes many children cook is pikelets. Pouring batter in to large spreading blobs in a hot pan and then anxiously waiting to see tiny bubbles appear on the surface before flipping them over to cook golden brown on the other side was a lesson in learning to be patient for the good things in life.

PREPARATION TIME: 10 minutes | COOKING TIME: 12 minutes | MAKES: 24

3 eggs, separated

1 tablespoon soft brown sugar

1 cup (150 g/5½ oz) buckwheat flour

pinch salt

1 cup (250 ml/9 fl oz) buttermilk

about 2 tablespoons butter

Using an electric mixer, whisk the egg whites in a squeaky-clean bowl until they form soft peaks. Gradually add the sugar, whisking until it is dissolved and the mixture stiff. (Because buckwheat flour can sometimes become dense and slightly chewy in baked goods, egg whites are whisked separately and folded into the batter at the end to incorporate air and produce fluffy pikelets.)

In another bowl, sift together the flour and salt. Make a hollow in the centre and add the egg yolks and buttermilk. Using a large metal spoon, stir from the inside outwards to incorporate the flour until just combined, not smooth. Quickly and lightly fold through the egg whites and avoid overmixing. The mixture will look lumpy but this indicates the batter has large air bubbles trapped, which will create soft fluffy pikelets. Cover the batter with plastic wrap and rest for 10 minutes.

Heat a non-stick pan over medium heat, add 1 teaspoon of the butter and swirl the pan to spread evenly. Add tablespoons of batter to the hot pan, allowing room for spreading. Cook the pikelets for about 30 seconds or until they are set and tiny bubbles appear on the surface, then flip them over to cook for a further 1–2 minutes or until golden. Remove to a plate and cover with foil to keep warm. Repeat the process, adding more of the butter, until all the batter is used.

VARIATIONS For sweet, add chopped nuts, sultanas, grated citrus, blueberry and/or other berries, cooked pear, banana, grated apple, ground cinnamon or star anise to the batter. Topping ideas include yoghurt, berries, fresh figs and honey-sweetened ricotta. For savoury, omit the sugar from the batter and add corn kernels, chopped spinach, herbs, mushrooms, grated cheese, pine nuts or diced red capsicum. Topping ideas include pesto, scrambled egg, prawns, avocado, flaked cooked salmon, hummus and whipped ricotta. For both sweet and savoury, add a slight textural crunch by replacing half of the flour with ½ cup (65 g/2¼ oz) finely ground toasted buckwheat groats, which also adds a subtle smoky, nutty taste.