Mix the flours, buttermilk and water together and whisk until you no longer have any lumps and your batter has the consistency of plain yoghurt. Add the yeast, mix well, cover and let rest for an hour. You can also make the batter the night before and let it rise, covered, in the fridge, then add the salt and baking powder on the day of cooking.
When you are ready to bake the pikelets, add the salt and baking powder to the batter. Heat a griddle or a cast-iron pan. Grease the pan by spreading over some olive oil with paper towel. Test the heat of the pan with half a teaspoon of batter. If it immediately colours, the heat is too high.
Serve the pikelets immediately or freeze once cooled. Reheat in a hot pan or in the toaster. Golden syrup is a classic accompaniment, but crushed raspberries and cream are a real treat too and will get you one of your ‘five a day’. Two to four pikelets per person is usually sufficient for breakfast, depending on what you serve with them.
© 2020 All rights reserved. Published by Murdoch Books.