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This has been a recipe I have been faithfully following for years - it is based on a recipe by Simon and Alison Holst, but I have adapted it and added to it, so that it not only feeds all four of us for breakfast but generally there are a few left for someones morning tea (most often my son, who LOVES pikelets)!

This recipe is gluten-free, dairy-free and nut-free; it is also safe for those who follow a vegetarian diet.

Yields6 Servings
Category, , , , , DifficultyBeginnerPrep Time15 minsCook Time25 minsTotal Time40 mins

 2 cups Gluten-Free Flour
 4 tsp GF Baking Powder
 2 tsp Xanthun Gum
 60 g DF Spread (melted)
 2 Large Eggs
 2 tbsp Golden Syrup or Honey
 1 cup DF Milk
 2.50 cups Warm Water

1

Sift the dry ingredients into the bowl of a mixer, and stir together.

2

Melt the DF spread on low heat, with the golden syrup / honey.

Break the eggs into the mixer, and on low mix them through the dry ingredients, then add the melted DF spread and golden syrup / honey.

3

Add the DF milk, and mix through on low, and slowly start adding the warm water a half cup at a time - start on low, and once the water has mixed through enough, turn the mixer up and mix thoroughly so the lumps disappear between each half cup of water. Sometimes you may need to stop your mixer, and use a spatula to make sure there is nothing stuck to the bottom of the bowl.

**By mixing only half a cup of water at a time, you can adjust and adapt the mixture to the thickness you like for pikelets - I find the 2.5c of water gives my pikelets enough thickness to still sit nicely in the frying pan without spreading, but cooks up soft and fluffy.

4

Turn on your electric frying pan (or a non-stick frying pan) and wipe with some olive oil or DF spread, and cook the pikelets (measure out about 1/4c mixture per pikelet) on medium-high until you can see the sides start to harden a bit, and bubbles on top - then flip, and cook on the other side until golden brown (won't take as long as the first side).

Keep cooking until the mixture has all gone, I generally get 18-20 pikelets per recipe.

Enjoy with golden syrup, lemon and sugar, jam, honey or whatever else takes your fancy!

Ingredients

 2 cups Gluten-Free Flour
 4 tsp GF Baking Powder
 2 tsp Xanthun Gum
 60 g DF Spread (melted)
 2 Large Eggs
 2 tbsp Golden Syrup or Honey
 1 cup DF Milk
 2.50 cups Warm Water

Directions

1

Sift the dry ingredients into the bowl of a mixer, and stir together.

2

Melt the DF spread on low heat, with the golden syrup / honey.

Break the eggs into the mixer, and on low mix them through the dry ingredients, then add the melted DF spread and golden syrup / honey.

3

Add the DF milk, and mix through on low, and slowly start adding the warm water a half cup at a time - start on low, and once the water has mixed through enough, turn the mixer up and mix thoroughly so the lumps disappear between each half cup of water. Sometimes you may need to stop your mixer, and use a spatula to make sure there is nothing stuck to the bottom of the bowl.

**By mixing only half a cup of water at a time, you can adjust and adapt the mixture to the thickness you like for pikelets - I find the 2.5c of water gives my pikelets enough thickness to still sit nicely in the frying pan without spreading, but cooks up soft and fluffy.

4

Turn on your electric frying pan (or a non-stick frying pan) and wipe with some olive oil or DF spread, and cook the pikelets (measure out about 1/4c mixture per pikelet) on medium-high until you can see the sides start to harden a bit, and bubbles on top - then flip, and cook on the other side until golden brown (won't take as long as the first side).

Keep cooking until the mixture has all gone, I generally get 18-20 pikelets per recipe.

Enjoy with golden syrup, lemon and sugar, jam, honey or whatever else takes your fancy!

Pikelets [GF DF NF VEG]