In a bowl mix the milk and lemon juice. Set aside to coagulate for a good couple of minutes ( and basically become Buttermilk!). You’ll notice it will start to separate the fat slightly once it’s ready.
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, sugar 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, a 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 and will fluffy up nicely.
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.