I suspect I will be sharing a drop scone recipe with you before long, but for now, I am featuring what may be my last Australian pikelet recipe for now. I made these caramel apple pikelets before we moved, and they feature some more of that mesquite powder I was trying to use up (!). The mesquite provided the caramel tones referred to in the title, and the pikelets were (if I do say so myself) utterly delicious. I certainly plan to make them again.
I really liked the apple in these, as it paired well with the caramel flavours. However, you could try other fruit too - banana or berries come to mind as other options that would work well.
Caramel apple pikelets
A delicious, fluffy treat that's perfect for mid-afternoon, breakfast, or any other time you care to think of!
Makes 16 pikelets (small pancakes)
Vegan and low in fat
Author: Bite-Sized Thoughts
1/2 cup spelt flour
1/2 cup mesquite powder
1/2 tsp baking powder
1 cup non-dairy milk of choice (I used unsweetened almond milk)
1 small apple, diced
1 tsp water, if needed, to achieve desired batter consistency
Combine the flour, mesquite powder and baking powder in a mixing bowl and whisk to combine. Add the milk and stir to fully incorporate. Add the diced apple and stir through.
If the batter seems to thick, add a small amount of water to achieve your desired consistency.
Heat a non-stick pan over medium high heat and spray with oil if needed. Drop heaped dessertspoons of mix into the pan, cooking three to four pikelets at a time if possible. Cook until the tops are starting to bubble, approximately three minutes, and then flip and cook for an additional three minutes or so, until both sides are golden.
Repeat for the remaining batter and then serve.
Pancakes, pikelets, drop scones or Scotch pancakes - what is your current favourite flavour?