Fluffy Buttery Pikelets

A community recipe by violin.player

Not tested or verified by Nigella.com

Introduction

This is a single person, single dish affair. The pikelets are mixed in a coffee mug! They are versatile because they are unsweetened and so can be used for savoury or sweet sensations. The extra ingredients add delicious flavour and texture to good old pikelets. All of the measurements listed are totally approximate and you should give or take with the ingredients where you see fit.

Ingredients

Serves: 1

Metric Cups

boiling water
10 grams butter
1 tablespoon cream
63 millilitres flour
¼ teaspoon baking powder
1 medium egg
1 teaspoon extra virgin olive oil
coconut oil
1 pinch of salt

boiling water
ounce butter
1 tablespoon cream
¼ cup flour
¼ teaspoon baking powder
1 medium egg
1 teaspoon extra virgin olive oil
coconut oil
1 pinch of salt

Method

Fluffy Buttery Pikelets is a community recipe submitted by violin.player and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Place butter and cream in your mug and top up with hot water to about a 1/4 to a 1/3 full. Stir with a fork until butter is completely melted.

(If you want to cool down the mixture so as to not be in danger of par cooking your egg when it is added later, add an ice cube now and stir until melted).

Pour flour in to mug slowly, whisking together all the time. Keep adding flour until batter is firm.

Add your egg and mix in to the batter vigourously.

If mixture is too liquid for your liking, add more flour until it is just right. (At this stage your mug should be 2/3 to 3/4 full, depending on your mug, and depending on how hungry you are)!

Add pinch of salt and coconut oil and mix into batter well.

To cook, simply melt some butter in a fry pan over a med-low heat and pour your mixture from the mug one pikelet at a time. Flip when bubbles on top start to pop.

Serve with whatever toppings/sides you desire! Honey, maple syrup, powdered sugar, berries, whipped cream and ice-cream, or soft cheeses, cold meats, sun-dried tomato, balsamic vinegar, pesto and olive oil!

Place butter and cream in your mug and top up with hot water to about a 1/4 to a 1/3 full. Stir with a fork until butter is completely melted.

(If you want to cool down the mixture so as to not be in danger of par cooking your egg when it is added later, add an ice cube now and stir until melted).

Pour flour in to mug slowly, whisking together all the time. Keep adding flour until batter is firm.

Add your egg and mix in to the batter vigourously.

If mixture is too liquid for your liking, add more flour until it is just right. (At this stage your mug should be 2/3 to 3/4 full, depending on your mug, and depending on how hungry you are)!

Add pinch of salt and coconut oil and mix into batter well.

To cook, simply melt some butter in a fry pan over a med-low heat and pour your mixture from the mug one pikelet at a time. Flip when bubbles on top start to pop.

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