Allergy free ‘buttermilk’ pikelets recipe

While cooking these I relearnt not to read while cooking and then promptly ignored the lesson again.

Ingredients

• ¾ cup Orgran self-raising flour
• 2 tsps caster sugar (optional)
• ¾ cup goat’s milk
• 2-3 tbsps lemon juice
• 1 tsp Orgran No Egg
• Olive oil cooking spray or Nuttlex

Method

• Whisk the goat’s milk and lemon juice together and set aside for half and hour.
• Sift the flour and No Egg into a large bowl.
• Stir in the sugar.
• Make a well in the centre.
• Add the goat’s milk mixture to the flour mixture.
• Combine until smooth.
• Lightly spray a non-stick frying pan with oil or melt over some Nuttlex.
• Heat a frying pan over a medium heat.
• Using ¼ cups of batter at a time, cook each pikelet for 2 to 3 minutes or until small bubbles start to form on surface.
• Carefully turn each pikelet over.
• Cook for 1 to 2 minutes or until golden and cooked through.
• Transfer to a wire rack to cool.