Name: Buckwheat pikelets with bacon and maple butter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 220 gram plain flour; 50 gram buckwheat flour; 2 1/2 teaspoon baking powder; 1 teaspoon fine salt; 375 millilitre (1 ½ cups) buttermilk; 125 millilitre (1/2 cup) milk; 3 eggs; 90 gram ballantyne cooking butter, melted, plus extra for brushing; 1/2 cup finely chopped chives; finely grated zest 1 lemon; 18 rindless bacon rashers; Maple butter; 125 millilitre (1/2 cup) maple syrup, plus extra to serve; 250 gram ballantyne spreadable butter; 1 1/2 teaspoon smoked paprika; 1 1/2 teaspoon sea salt

Buckwheat pikelets with bacon and maple butter

Rise and shine - wholesome buckwheat pikelets with crispy bacon and sweet sugary maple butter. Breakfast worth getting out of bed for.

Skip to Recipe

Serves 4

Prep

30M

Cook

30M

Total

Ingredients

220 gram plain flour

50 gram buckwheat flour

2 1/2 teaspoon baking powder

1 teaspoon fine salt

375 millilitre (1 ½ cups) buttermilk

125 millilitre (1/2 cup) milk

3 eggs

90 gram ballantyne cooking butter, melted, plus extra for brushing

1/2 cup finely chopped chives

finely grated zest 1 lemon

18 rindless bacon rashers

Maple butter

125 millilitre (1/2 cup) maple syrup, plus extra to serve

250 gram ballantyne spreadable butter

1 1/2 teaspoon smoked paprika

1 1/2 teaspoon sea salt

Method

1.Sieve flours, baking powder and 1 tsp fine salt into a bowl and make a well in the centre. Whisk buttermilk, milk, eggs and butter together in a jug. Add to dry ingredients, whisking until smooth. Stir in chives and lemon rind. Set aside to rest for 30 minutes.

2.Make maple butter: Boil 80ml of the maple syrup in a small saucepan over medium-high heat for 1-2 minutes until caramelised. Remove from heat, add remaining syrup and cool to room temperature. Place in a food processor, add butter, paprika and 1 ½ tsp sea salt, blend to combine. Transfer to a bowl and refrigerate until required. Bring to room temperature before serving.

3.Preheat oven to 160C. Heat a frying pan over medium-high heat. Brush with butter and using ¼ cup of batter for each pikelet, cook in batches for 1-2 minutes until golden. Turn and cook other side for 1 minute. Transfer to a baking paper lined tray and keep warm in oven.

4.Heat a frying pan over medium-high heat. Fry bacon until crisp. Drain on paper towel. Serve pikelets with maple butter, bacon and extra maple syrup.

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