Orange and Poppyseed Pikelets

My kiddies love pancakes and pikelets.

We have them every now and again for breakfast or morning/afternoon tea but what I really love these for are the lunchboxes. I make up a big batch every few weeks and freeze. I freeze individually or I sandwich two together with a little honey or jam and then pop into the freezer. They thaw well by morning tea time.

My other recipes:

• Banana Honey Pikelets
• Cinnamon Oat Pancakes
• Cinnamon Scroll Pancakes
• Nutella Pancakes
• Oven Pancake Bites with Honey and Cinnamon
• Pancake Dippers

If you do not have a tmx or similar and want to make these, simply combine all the ingredients in a large bowl and combine with a wooden spoon.

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Orange and Poppyseed Pikelets

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• Author: The road to loving my Thermo Mixer
• Total Time: 35
• Yield: 30 1x

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Description

A twist on traditional pikelets.

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Ingredients

Scale 1x2x3x

• 340g self raising flour
• 50g sugar
• 400mls buttermilk or milk of choice, see note below
• 20g butter, melted
• 1 egg
• 1 tablespoon poppy seeds
• Juice and zest of two oranges

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Instructions

1. Place everything into bowl.
2. Blitz on speed 4 for 10 seconds. Stop at the 5 second mark to scrape down the sides.
3. Pour small spoonfuls of the batter into a frying pan on medium heat. I do three at a time. I use a tiny bit of butter to grease my pan.
4. Once bubbles appear on the pikelet, flip over and cook for 30 seconds.

Notes

• Store in an airtight container for two days or freeze.
• If your oranges are large and juicy reduce the milk to 350g.
• If your batter is too thick to work with thin with some milk.

• Prep Time: 5
• Cook Time: 30