Currant and cinnamon pikelets
Delight in the warm, cozy flavors of Currant and Cinnamon Pikelets! This easy-to-make recipe combines all-purpose flour, baking powder, cinnamon, sugar, and sweet currants with milk and an egg to create fluffy, delicious pikelets perfect for breakfast or a snack. Ready to enjoy in just minutes!
- 13 Apr 2024
- Cook time 2 min
- Prep time 15 min
- 2 Servings
- 7 Ingredients
Currant and cinnamon pikelets are a delightful twist on the traditional small, thick pancakes. They are easy to make and are perfect for breakfast, brunch, or a light snack. The combination of currants and cinnamon gives these pikelets a unique and comforting flavor, while the simple ingredients make it a convenient recipe for any home cook.
Ingredients:
Instructions:
- Ensure all ingredients are measured accurately using kitchen scales or measuring cups and spoons.
- In a large bowl, combine the flour, baking powder, cinnamon, and sugar. Stir well with a whisk or a spoon to ensure all dry ingredients are evenly distributed.
- Add the currants to the dry mixture and mix well so that the currants are coated with the flour mixture. This helps in preventing the currants from sinking to the bottom of the batter.
- In another bowl or a large measuring jug, whisk together the milk and egg until well combined.
- Gradually pour the wet ingredients into the dry mixture. Stir gently with a spatula or a wooden spoon until the batter is smooth and no lumps remain. Be careful not to overmix.
- Heat a non-stick frying pan or griddle over medium heat. Lightly grease with a small amount of butter or oil if needed.
- Once the pan is hot, drop spoonfuls (approximately 2 tablespoons for each pikelet) of batter onto the pan, spacing them apart. Cook until bubbles form on the surface and the edges start to look set, about 1-2 minutes.
- Carefully flip the pikelets with a spatula and cook for an additional 1-2 minutes until golden brown and cooked through.
- Transfer the cooked pikelets to a plate and keep warm. Repeat the process with the remaining batter.
- Serve the pikelets warm with your favorite toppings such as butter, honey, or a dusting of powdered sugar if desired.
Tips:
- Ensure your batter is smooth to avoid lumps and for even cooking.
- Preheat your skillet to medium heat before cooking for best results.
- Use a ladle or a small measuring cup to pour batter onto the skillet to maintain consistent pikelet size.
- Wait for bubbles to appear on the surface of the pikelet before flipping to ensure they are cooked through.
- If you prefer softer pikelets, avoid over-mixing the batter as it can make them tough.
- For an added touch, sprinkle a bit of extra cinnamon on top before serving.
Enjoy your currant and cinnamon pikelets warm, topped with a bit of butter or your favorite syrup. These delightful treats are sure to become a favorite in your household, offering a perfect balance of sweetness and spice. They are best served fresh but can also be stored in an airtight container for later enjoyment.
| Nutrition Facts | |
|---|---|
| Serving Size | 240 grams |
| Energy | |
| Calories 450kcal | 18% |
| Protein | |
| Protein 15g | 10% |
| Carbohydrates | |
| Carbohydrates 90g | 26% |
| Fiber 3.86g | 10% |
| Sugar 36g | 36% |
| Fat | |
| Fat 4.53g | 5% |
| Saturated 1.44g | 5% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 110mg | 20% |
| Vitamin B1 0.30mg | 25% |
| Vitamin B2 0.27mg | 21% |
| Vitamin B3 1.54mg | 10% |
| Vitamin B6 0.20mg | 12% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 0.80ug | 34% |
| Vitamin C 1.30mg | 1% |
| Vitamin E 0.38mg | 3% |
| Vitamin K 1.69ug | 1% |
| Minerals | |
| Calcium, Ca 1060mg | 81% |
| Copper, Cu 0.22mg | 0% |
| Iron, Fe 3.44mg | 31% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 580mg | 46% |
| Potassium, K 480mg | 14% |
| Selenium, Se 22ug | 41% |
| Sodium, Na 1670mg | 111% |
| Zinc, Zn 1.54mg | 14% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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