Herb Pikelets
Prep time
Cook time
Total time
Author: Nadia Felsch
yield: 8-10
Ingredients
Pikelets
- 2 tablespoons fresh dill
- 2 tablespoons fresh chives
- 2 tablespoons fresh parsley
- 1 egg
- ¾ cup buckwheat flour
- 150 mL almond milk
- ½ teaspoon baking soda
- Salt
- Olive oil to cook
Topping
- 75g goat’s cheese
- 1 teaspoon olive oil
- Fresh dill leaves to serve
Instructions
- Finely chop fresh herbs
- Whisk egg
- In a separate mixing bowl combine flour, milk, baking soda, salt and herbs
- Add egg and combine well to form a batter
- Heat large frypan on med-high heat
- Coat well with olive oil
- Once pan is hot, add teaspoon amount of mixture
- Flip when bubbling, golden and spatula can get cleanly underneath
- Continue with remaining batter, set aside and keep warm
- Mash goats cheese with a fork and add in oil as needed to soften the cheese
- Spread over pikelets and top with dill leaves to serve
Notes
Ready in moments, from just a few ingredients and the perfect thing to serve when people come over.
If you’ve got leftovers, pop them in the fridge and either eat warm or at room temperature.
No buckwheat flour? Quinoa flour could be substituted or wholemeal if you’re OK with gluten.
If you’ve got leftovers, pop them in the fridge and either eat warm or at room temperature.
No buckwheat flour? Quinoa flour could be substituted or wholemeal if you’re OK with gluten.
