Vegan Pikelets Recipe
I was brought up on pikelets, they are fantastic savoury, just buttered with some vegan margarine or served with a Full English Breakfast. They are delicious and filling. You can also make them sweet by adding a sprinkling of sultanas to the mix and then when cooked brush them with some lemon juice and serve them warm.
Makes 6 pikelets
115g plain flour
1/2 tsp caster sugar
5g active yeast
90 ml almond/soya/oat milk
90 ml water
1/4 tsp salt
1/4 tsp bicarbonate of soda
For the sweet pancakes you will need a generous scattering of sultanas and some lemon juice
Mix together the water and milk and aim for a combined temperature of 30 degrees celsius
Mix all remaining dry ingredients except the salt and bicarbonate of soda in a bowl
Whisk in the water/milk mixture to form a batter
Cover bowl with cling-film and let rise to double size – approximately 2 hours
Whisk in the salt and bicarbonate of soda and set aside for 10 minutes
(if you are making the sweet version add sultanas here)
Heat a frying pan over medium heat
Ladle out the mixture onto the heated pan (or can pour it from a measuring jug) to make 6 pikelets
Cook the first side until the mixture has dried on the top (approximately 2 minutes)
Flip and cook the second side until golden brown – check after 30 seconds
Serve hot with vegan margarine. or allow to cool and store, then toast to reheat.
You can also use this mix to make crumpets
Heat frying pan over low to medium heat
Fill crumpet rings half way up with batter
Allow around 8 minutes for the first side to cook and the surface to dry
remove from ring and flip to cook other side
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