Tuesday, September 11, 2012

Allergy free ‘buttermilk’ pikelets recipe

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

  • 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

  • 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.

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