Lemon and Poppy Seed Pikelets
These pikelets are so tasty and easy, and they are made with just a handful of basic ingredients. These are not only perfect for breakfast but also for an afternoon snack or lunchbox filler. Make a batch in advance and freeze for a super easy breakfast on busy mornings.
Recipe Tester Feedback: "These were super simple and super tasty. I couldn't keep up cooking them! My husband was eating them as fast as I got them out of the pan!" - Kirsty
Contains: Gluten / Dairy / Egg
*Variations: Can be made without Gluten / Dairy
Total Preparation Time 20 minutes
Makes 15-20 pikelets
Can be frozen
- self raising flour - 280g (*can use GF)
- sugar - 70g, or sweetener of choice
- milk of choice - 250g (*can use DF)
- egg - 2, large
- vanilla bean paste - 2 tsp
- baking powder - 1 tsp (*ensure GF if required)
- salt - 1/2 tsp, finely ground, optional
- lemon - 1, zest and juice only
- butter - 45g, melted (*can use DF spread)
- poppy seeds - 2 Tbsp
- Place the self raising flour (280g), sugar (70g), milk (250g), eggs (2), vanilla bean paste (2 tsp), baking powder (1 tsp), salt (1/2 tsp), lemon zest (from 1 lemon) and lemon juice (from 1 lemon) into the bowl. Mix Speed 6 / 20-30 seconds or until lump free.
- Add the melted butter (45g) and poppy seeds (2 Tbsp) to the bowl. Mix on Speed 6 until just combined.
- Place a small spoonful of the batter into a frying pan over medium heat. You can cook three to four pikelets at a time if your pan allows it. You may need to grease your pan first.
- Once bubbles appear on the pikelet, flip it over and cook for 30 seconds or until cooked through. Repeat for the remaining batter.
- Allow to cool then store in an airtight container in the fridge for four days.