- Dish type
Needed a dairy free and egg free alternative and this works great.
3 people made this
- 100ml orange juice
- 4 tbsp sugar
- 100g self raising flour
- pinch salt
MethodPrep:10min ›Cook:5min ›Extra time:10min › Ready in:25min
- Combine juice and sugar. Sift the flour and salt together.
- Combine wet and dry ingredients - do not over mix; just until combined is good.
- Allow to sit for 10 minutes while you get the pan hot.
- Pour desired amount into frying pan and cook until golden on both sides.
- Stack and eat....and eat....
Forget flops with our collection of Pancake videos! We'll show you how to make everything from traditional pancakes to savoury crepes, and more. Watch now!
Reviews & ratingsAverage global rating:(5)
Reviews in English (5)
brilliant way to use up oranges that are going out of date!And it was so light, fluffy and chewy. YUM!-25 Mar 2011
They are pretty good for having so little ingredients. I didn't have any self rising flour so I substituted 2 tablespoons of cornstarch in place of the last 2 tablespoons of flour. Definitely recommend!-17 Aug 2016
by Linda T
Tasty little orange pancakes... I am not sure I understand having them with tea, which appears to be traditional but they taste nice-13 Jun 2016
THERMOMIX ® RECIPE
Place orange rind, cornflour and salt in TMX bowl. Blitz at speed 10 for 10 seconds. Scrape down.
Add orange juice and honey to mixture then bring to boil with MC off (2 minutes at 100 degrees on speed 2). Check if thickened.
Add 1 tablespoon butter and one of the segments from the oranges you have used. Stir 30 seconds at 100 degrees on speed 2.
Serve the sauce hot over the Pikelet Cake.
Place butter into TMX bowl and melt for 40 secs ot 50 degrees C on speed 4.
Add orange rind and orange juice into bowl and blitz at speed 10 for 8-10 seconds.
Add egg, honey, milk, flours, salt and baking powder and beat on speed 4-5 for 30 seconds.
In an oiled frypan, make four large pikelets. About 2/3 cup of batter for each. Cook until bubbled, then turn over and cook other side.
Stack them, layering cottage cheese between the layers, ending with a pikelet.
Serve in wedges, with orange sauce.
Converted by Roslyn Teirney from the original recipe by Elizabeth Godfrey, published on the Carefree Cooking free recipe sheets by Hydro Electric Commission of Tasmania, 1979.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Orange buttermilk pikelets
I've talked about pikelets before and how appealing they are to kids. They are drawn to them like magnets. I think it's because they are bendy, yummy and the perfect shape and size for kids to hold themselves. They are also fluffy and perfect for packing in lunchboxes and snack boxes as they really don't crumble when eaten. These orange buttermilk pikelets have the sweetness of orange and therefore you can cut out most of the sugar.
Perfect to double or triple batch, these pikelets can also be frozen- I freeze them on a tray and then pop in containers when frozen so they don't stick together. They are so moreish though that we nearly ate our way through the whole batch!
Why use oranges in pikelets? Well, we have heaps of them! And rather than juice them, I want to find some more ways to use these winter fruits, because they are all we will see for a while! Plus, I have to be honest, I was quite moved by something I saw on River Cottage Australia where farmers talked about needing to dump citrus fruit. This is left me quite shocked, so I'm taking it upon myself to as much of our seasonal produce whilst it's around for the season.
I'm thinking you could also make these into pancakes and they would be incredibly delicious with an orange syrup and maybe even some mascarpone as a dessert. But I've gone simple with these and they are a hit! The buttermilk has made them gloriously fluffy and the orange makes them just taste so goooood.
You're probably looking at the pictures wondering why they are so perfectly round. so let me let you in on my little secret. I use egg rings. Because I love my pikelets to be perfectly round. Feel free to make them how you usually make pikelets.
Sift the flour and bicarb together in a bowl.
Make a well in the centre and add the egg, milk and oil to make a nice smooth batter.
Lightly grease a frypan and drop teaspoons of the batter into the heated pan.
Cook until the pikelet goes all bubbly, then turn over and cook until golden.
Recipe Hints and Tips:
- It tastes great when served with jam or syrup!
- These Kid Friendly Pikelets are suitable to freeze for up to four weeks. Layer the cooked pikelets between sheets of baking paper and seal in an airtight container.
Jody Allen Founder/Chief Content Editor Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age . Read More had Jody harbouring dreams of being a published author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan Jody's voice is a sure fire winner when you need to talk to Mums. Read Less
Poppy Seed Orange Pikelets
We’ve had the most perfect weather, this week, since ‘spring’ began. Posting is already becoming an obstacle, because I really want to spend some time savouring the sun and seeing all the people I missed to see all winter long. This weekend is an extra long one, here, and in many other countries, I suppose. I’ve spent some time visiting with family and eating all kinds of food. Eating is ‘my favourite pastime” what about you?
I had some poppy seed pikelets on Friday morning, for breakfast. Poppy seeds are used whole or ground,as an ingredient in foods, in many parts of the world. They are described as nutty and aromatic in taste and are a good source of essential minerals like calcium, phosphorus, iron and zinc. They, however, have very high oil content, so if not stored properly tend to develop a rancid taste. Last summer, a friend of mine, from Tel Aviv, made some poppy seed ice cream. She used twice ground poppy seeds. The colour looked gross, but it tasted extra special. She served it with some homemade chocolate sauce. I really enjoyed eating it. Do you use poppy seeds to cook or bake? I hope you enjoy looking at the pikelets. They tasted awesome.
- 250g (2 cups, 9oz) all-purpose (plain) flour
- 2 teaspoons baking powder
- 60g (¼ cup + 1 tablespoon) sugar
- 2 tablespoons poppy seeds
- 1 tablespoon finely grated orange rind
- 2 eggs
- 125ml (½ cup) sour cream (please note the sour cream in north America is very thick)
- 240ml (1 cup) milk
Please always remember to assemble ingredients before you start
Sift the flour, baking powder, sugar and poppy seeds into a bowl.
Stir in the orange rind and make a well in the centre.
In another bowl, whisk together the eggs, sour cream and milk
Until thoroughly combined
pour the mixture into the well and mix with a wooden or metal spoon until just smooth.
Add more milk, if necessary, until the batter has a dropping consistency.
Heat a non-stick frying pan over medium heat and brush lightly oil. Drop heaped tablespoons of the batter into the pan, allowing a little room for spreading. Cook the pikelets over moderate heat until bubbles appear on the surface and the underside is golden.
Flip the pikelets over and cook the other side. Transfer to a plate and cover with a tea towel to keep warm while you cook the remaining batter.
The pikelets tasted, delicious.
Poppy Seed Orange Pikelets
Preparation time: 15 minutes Cooking time: 20minutes Makes: 20-24
Strawberry & orange buttermilk pikelets
Over the weekend I gave Miss G. a piece of toast spread with a little strawberry jam.
Sticky sweet strawberry Jam was absolutely everywhere.
Miss G. was covered head to toe as was the floor, sofa, cupboards and everything else little Miss managed to lay her sticky little hands on.
I should have known better.
So today making a batch of pikelets I knew there was no way the jam jar was seeing the light of day.
Instead I opted to press sliced fresh strawberries straight into the pikelet batter as they cooked.
All of the fruity goodness with none of the sticky mess.
To create a batch of strawberry orange buttermilk pike lets simply…
Begin by hulling and slicing the strawberries. I sliced my fresh berries into quite thin slithers so they would sit snuggly in the pikelets.
Next, sift the flour and sugar into a large mixing bowl and whisk to make a well in the centre.
In a jug place the buttermilk and egg and whisk to combine.
Pour the wet ingredients into the well of the dry and whisk until smooth.
Whisk through the orange zest.
Add the melted butter and whisk until smooth.
Using a 1/4 measuring cup ladle the batter into a lightly greased nonstick frypan over medium heat. Gently press the sliced strawberries into each pikelet and cook for 2-3 minutes or until bubbles start to appear all over the surface of the pikelet. Using a spatula take a little peek underneath and if they’re golden brown flip and cook for a minute or so on the other side.
Place the cooked pikelets on a plate lined with paper towel to remove any excess butter and continue cooking the rest of the batter.
Serve the pikelets with a lovely dollop of thick greek yoghurt and a small handful of sliced strawberries.
strawberry & orange buttermilk pikelets
1 ½ cups self-raising flour
1 tablespoon butter, melted
1 cup fresh strawberries, huled & thinly sliced
Greek yoghurt and fresh fruit to serve
Sift flour and sugar together into a bowl and make a well in the centre.
Whisk milk and egg together, then add to dry ingredients, whisking until smooth. Add the orange zest and melted butter and whisk until smooth.
Heat a non-stick frypan over medium heat and brush with a little melted butter. Drop level tablespoonfuls of the mixture into the pan and gently press the sliced strawberries into each pikelet. Cook for 1-2 minutes or until bubbles appear on the surface. Turn over and cook other side for 1 minute until golden. Remove and place on a plate lined with paper towel. Continue with the remaining batter.
Allow to cool and serve with a dollop of greek yoghurt and fresh strawberries.
What are pikelets
Not sure what pikelets are? Pikelets are like a mini version of pancakes, that are served as a breakfast or snack here in Australia.
Pikelets are typically topped with jam and cream, and are eaten with your fingers, as opposed to pancaked which are eaten with a knife and fork.
Supermarkets in Australia do sell ready to eat pikelets, but they are so simple to make there is really no reason to buy the pre-made version. Plus, it is so much cheaper to make them yourself.
Pikelets are one of those awesomely easy recipes that can be whipped up in a matter of minutes, cooked and eaten straight away, no fuss.
I make the batter before I pick up the kids from school, let it sit while I go get them (letting the batter sit is not necessary though), while they are unpacking their school bag and getting changed I spoon the mixture into the frying pan. A new product now available in my shop, is the Oxo Squeeze and Pour cups, they work so well, and are a mess-free way to add batter to a frying pan. You could even use them to make fun shapes with your pikelets.
For our family, one batch is enough for afternoon tea, but sometimes I make a double batch to have enough for afternoon tea and snack for lunch boxes the next day. Find lunchbox ideas here.
Orange pikelets recipe - Recipes
- Prep Time: 5 minutes
- Cook Time: 10-20 minutes
- Serving: Serves more than 10
Apple Cinnamon Pikelets
These yummy pikelets were featured on the TRTLMT blog in 2016. We loooooooooove pikelets in our houses, so when I realised the freezer was empty and there were no more lunchbox snacks left, I thought I would get cooking. Our fruit bowl was overflowing with apples, so I thought why not whip up a batch of apple cinnamon pikelets? Anything with apple and / or cinnamon is always a winner in our house. These make for a great breakfast served with a little honey, but they make for an even better dessert topped with a big scoop of vanilla bean ice cream! - Peta
Recipe Tester Feedback: "We have been fans of Peta's pikelets since trying her Fluffy Vanilla Pikelets in her book Ready, Steady, Lunch!, so I was very excited to try this recipe. They were light and fluffy but more importantly they were DELICIOUS! What a great way to get some extra fruit into your kids and use up your not-so-fresh fruit at the same time. I would freeze them in portions for lunchboxes or a quick snack on the go." - Sharree
Contains: Gluten / Dairy / Egg
Preparation Time 5 minutes
Cooking Time 10-20 minutes
Can be frozen
- 1 small zucchini (washed)
- 1 carrot (washed)
- 1 orange or 1 Tbsp. fresh orange juice
- 1/2 cup wholemeal self-raising flour
- 1/2 cup self raising flour
- 1 Tbsp. brown sugar
- 3/4 cup milk
- 1/2 tsp. margarine
Squeeze juice from orange. Grate the zucchini and carrot. Put them into a saucepan with the orange juice, and boil on low heat for about 3 minutes. Allow to cool.
Sift both flours into a bowl. Stir in sugar, egg and milk to make smooth batter. Mix in the cooked vegetables.
Heat a frying pan on the stove. Melt the margarine, tilting the pan to spread it. Drop tablespoons of mixture into the frying pan. Cook until bubbles appear, turn over and brown the other side. Serve warm or cold.