Buckwheat pikelets with honey-sweetened lemon curd

These beautifully rustic buckwheat pikelets are best enjoyed straight from the pan and are wonderfully light and fluffy to eat. The buckwheat flour gives a lovely earthy flavour – the perfect partner for the zesty homemade lemon curd. Photograph, props and styling by Eleanor Ozich.

  • 35 mins cooking
  • Serves 20
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Lemon curd
  • 1/3 cup melted coconut oil or unsalted butter
  • 1/4 cup honey
  • 4 free-range eggs
  • 1/2 cup freshly squeezed lemon juice
  • 1 cup buckwheat flour
  • 1/2 rice flour
  • 1/4 coconut sugar
  • 2/3 cup coconut milk (or milk)
  • 2 free-range eggs
  • 1 teaspoon baking soda
  • 1/2 sea salt


  • 1
    Start by making the lemon curd. Put the coconut oil and honey in a small saucepan and melt together over medium heat. Remove from the heat and leave to cool. When cooled, carefully whisk in eggs and lemon juice.
  • 2
    Place back over low heat, then continue to whisk for 2–3 minutes or until curd becomes lovely and thick. Remove from heat and leave to cool.
  • 3
    To make the pikelets, place all the ingredients in a blender and blend until smooth.
  • 4
    Lightly grease a Tefal Pleasure 25cm Pancake Pan with butter or coconut oil and heat over low-medium heat. Drop tablespoons of the batter from the point of a spoon into the pan. Turn the pikelets over as soon as little bubbles start to appear, and cook for a further minute or so on the other side. Serve with lemon curd.


  • This Tefal Pancake Pan is ideal for this recipe and it will make it much easier for you to confidently flip those pikelets!