Sunday mornings in our house when I was a child always involved us kids making Mum and Dad breakfast in bed. Of course it was pretty much coffee and cold toast, but as I got older I discovered my love of baking. One of the very first things my Mum ever taught me to make was the Aussie classic, Pikelets! I think every Australian kid grew up on them! Whether it was hot on Sunday morning, straight from the pan, smothered in butter that dripped down your arm. Or cold, again smothered in butter and jam, in the school lunch box the next day. I don’t know about you, but I just KNEW I had to make these babies gluten free. Because hey! We shouldn’t have to miss out either!
Now I know what you’re thinking. Here we go, another list of crazy flours and weird ingredients and 50 minutes to make gluten free pikelets a reality. Nope! These babies are simple. Like, ingredients you already have in your house, simple! So now there really is no excuse to whip them up this Sunday.
Gluten Free Pikelets – The Food of Champions
Pikelets are one of those classic Australian dishes. Most Americans, hey even the Poms, just don’t get it. And yes, before you ask, they are very different from pancakes. Well OK, actually they’re only one ingredient different from a pancake, but I digress! I don’t know about you, but in my home, gluten free pikelets are perfectly acceptable for breakfast, morning or afternoon tea, lunch or even dinner. Because this is Australia after all! (and frankly we’re all just a bit odd down under!… or sold I’m told). So it seemed only fitting that I make a gluten free version. I simply don’t believe in missing out!
It was quite easy to do too. What it comes down to is the fluff factor. Pikelets should be fluffy, but not too fluffy! and just crispy on the edges. So when it came to adapting this recipe I relied on the staple ingredient bicarbonate of soda and a good dashing of lemon juice to make these babies lift. From there, the rest was simple. Basic ingredients like flour, a touch of sugar, melted butter and eggs. All the basics most of us keep laying around the house! Wollah, one easy and quick breakfast the whole family will love!
No Crazy Flour Blends Allowed
Now if you’re a fan of my recipes, you’ll know I try to use easy to find, store bought, gluten free flour blends. Not only is it easier for you, (it’s also waaaaay easier for me too!), but seriously. Who has time for making your own flour blend? When all you want at 7am on Sunday morning is a cup of coffee the size of your head and a pile of gluten free piketlets stacked on your plate. (OK fine, you got me again. Mine pretty much don’t make it to the plate. I eat as I flip!).
My favourite store bought blend at the moment has to be the Be Well and Good range available from IGA. This flour blend has to be one of the most versatile blends I’ve used to date. From the base of my Gluten Free Caramel Slice, to the main ingredient in my Gluten Free Monte Carlos or Gluten Free Melting Moments. This blend does it all. The best part of this recipe though, is that ANY store bought gluten free flour blend will do. Yup. Really.
So whether you simply want to take a little jaunt down memory lane. Or you want to show your grand-kids just how wonderful the classic pikelet can be, or because you’re a die-hard and these babies are LIFE. My Easy Gluten Free Pikelets will be warming your stomach in no time!
Now tell me! How do you take your Gluten Free Pikelets? Covered in jam? Just butter or with shredded apple inside! Let me know in the comments below!
| Servings | Prep Time |
| 10-15 pikelets | 10 minutes |
| Cook Time |
| 10 minutes |
|
|
|
|
Tasty and easy, these Gluten Free Pikelets will have you flashing back to your childhood in no time! You'll find no messy ingredients or strange flours here!
|
- 1 tsp Lemon Juice
- 1 cup Milk
- 1 cup Gluten Free Self Raising Flour any brand
- 2 tbsp Sugar
- 1/4 tsp Bicarbonate Soda
- 1 Egg beaten
- 35 grams Butter melted and cooled
- Extra Butter for the pan
- In a bowl mix the milk and lemon juice. Set aside to coagulate ( and basically become Buttermilk!)
- Melt the butter and set aside for a moment. Allowing the butter to cool slightly before mixing it in will actually make a big difference. Thank you Mr Jamie Oliver for the tip!
- In another bowl mix the flour and bicarb soda. Make a well in the middle and pour in your cooled melted butter, the egg and 1/2 of the milk.
- Start whisking all the ingredients together. The batter will be very thick at this stage.
- Slowly add the milk, little bit at a time, continuing to whisk. (You'll get a good arm work out for sure! But it's totally worth it!). Once all the milk is incorporated you'll have a thick, but runny batter that will dollop nicely into a pan.
- Put a large fry pan over a medium heat and add a dollop of butter to the pan to melt. Now add a tablespoon (or so!) of batter in small rounds around your pan, leaving enough room between each to expand.
- Cook for 2 minutes. This batter is very thick, so you may not see the typical bubbles start to form on top. Use an egg slicer to flip each pikelet over and cook for a further 2 minutes. Your pikelets will be golden brown once cooked.
- Finish with the remaining batter, making your pikelets as big or little as you like! Serve hot with lashings of butter or cold the next day! 😉
- Want to make these Gluten Free Pikelets into pancakes? Simply leave out the sugar! Wollah!
- These guys also handle converting to Dairy Free as well! Simply use Coconut Milk instead of standard cows milk and Nuttelex instead of butter.
I have some quinoa flakes in the cupboard how can I use them to make slices please Stacey?
I adore how enthusiastic you are about gluten free baking. My husband was diagnosed several years ago at age 46. I have tried and tried to re-create his favourite cakes and pies but never had much success. I had all but given up when I came across your website. You have given me fresh hope that perhaps I can produce a few successful recipes, that he will actually eat! Thank you and keep doing what you are doing.
Kind regards
Leanne