It was afternoon tea o’clock. We were gobbling oaty pikelets topped with applesauce and yoghurt, and Luke says “these are my favourite” to which everyone whole heartedly agreed. Joy in simple things! And I knew I wanted to share it all with you (the oaty goodness, and the joy). Thanks to the hungry tiger for the original recipe.
Oaty Pikelets Recipe
2c oats
2c buttermilk
1/2c flour
2T sugar
1tsp baking soda
1tsp baking powder
1/2tsp salt
2large eggs, beaten
115grams butter
Note: Buttermilk makes baked goods light ‘n airy. I’ve made these with plain milk and they’re fine, but with the buttermilk they’re AWESOME! If, like me, buttermilk doesn’t feature in your fridge, you can fake it by doing this: stir 1T lemon juice into 1 cup of milk, then let sit for a few minutes; or mix 3/4c plain yoghurt with 1/4 c milk.
Instructions: The night before mix the oats and milk in a large bowl, cover and pop in the fridge overnight. (A shorter soak, say breakfast till afternoon tea o clock, is just fine)
As pikelet baking time draws close, bring the bowl out of the fridge.
Melt the butter and leave it to cool a bit.
Whisk the flour, sugar, baking powder, baking soda and salt together.
Add the flour, the butter and the eggs to the oats to make a thick batter.
Heat a heavy frypan over medium heat. The thickness of this batter requires a cruisy cook. We don’t want smokin’ and sizzlin’ and burnin’, just cruisin for golden cakes that are cooked through. Dob some butter in. The perfect temperature means the butter gently sizzles but doesn’t burn. Swill the butter all over. Hungry tiger uses crumpet rings, filling them with a scant 1/4cup. No crumpet rings in our house, I’m travelling the rustic, free range route; and without containment they’re thinner so we can get away with more mix. I use a generous 1/4c making something bigger than a pikelet and smaller than a pancake. Pikecake? Panklet?
When bubbles appear (just like you learnt at Brownies) and the edges are set (this takes 3 – 4minutes), they’re ready to flip. Be gentle, they’re nowhere near as solid as flour pikelets.
