Monday, May 9, 2016

Adam Liaw's Yoghurt Pikelets

Recently, I was watching a "bites" section on the Food Network, where they had a five minute snippet from Destination Flavour Australia.  Adam Liaw made kiwifruit jam, which didn't particularly grab me, but then he made some yoghurt pikelets to serve with the jam.   Now the pikelets had my attention!  You can find the recipe online here.

For the uninitiated, a pikelet is kind of like a pancake, but is generally smaller.  These yoghurt pikelets are liight and fluffy and just delicious served warm with whatever you fancy.

I topped mine with lemon juice, sugar and icecream one morning:


then refrigerated the leftover batter and made them with yoghurt, raspberries and maple syrup the next morning:

Both versions were so good.  They made the perfect weekend breakfast.


Lorraine @ Not Quite Nigella said...

I love pikelets but have never made them with yogurt. They sound like they'd have a nice tang to them!

Kari said...

Oh, you might have re-sparked my pikelet obsession! It's been too long between batches!

Cheri Savory Spoon said...

Hi Gaye, neveer heard of a pikelet before, they look and sound delicious. Always love discovering something new.

2paw said...

I love a god pikelt and almost always with lemon juice and a little sugar, but these yoghurt ones are somehting new to try. They look yummy!!

Kayte said...

These pikelet pancakes look wonderfully delicious. I would love to sit down to one of those with you anytime. I noticed you said you kept the batter and made them again the next day...that never works for me, the baking powder in mine always goes daft and I don't get a good rise the next day, so I always just make them all up and then reheat them the next day or two. What is your secret to having them rise after the batter has been refrigerated? By the way, they look so pretty.

Cakelaw said...

Kayte, in this case, it may be the yoghurt - there is no other raising agent.