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.
Orange buttermilk pikelets
- juice of one orange
- zest of one orange
- 1 egg
- 1 teaspoon raw sugar
- 1 cup self raising flour
- 3/4 cup buttermilk
- spray coconut oil
- Combine all ingredients except the coconut oil in a bowl.
- Grease a fry pan over medium heat.
- Grease egg rings (optional).
- Add 1 tablespoon of the mixture to each egg ring.
- Cook until bubbles arise on the surfrace.
- Pop out of egg rings and flip over cooking 2 minutes more.
- Serve warm with butter.