Day three of my 30 recipes in 30 days challenge. This challenge has been entirely self-imposed just because I like setting ridiculous challenges for myself. It gives me a daily focus!
One of my favourite childhood memories is my Momma making pikelets. They have a distinct smell and there is nothing quite like a warm pikelet with strawberry jam. As a kid, I used to also have lashing of butter with them, but now strawberry jam suffices. I still get a charge of nostalgia, when I drop the kids up to Momma and Phil’s house and the electric fry pan is out and I can smell pikelets in the air. (Hint for my Momma – this is a vegan version if you ever fancy!) For some reason, I was craving something similar today and thought I could freeze them for when Archie and Rissie get back rather than inhaling the whole batch which I am inclined to do.
These are so yummy and so easy. I get all my ingredients from Tenterfield Health and as I am not inclined to make strawberry jam I get my jam there too! A little treat filled with nostalgia and warm fuzzies. I am also using any excuse to buy more strawberries. Remember cut up not cut out though I am currently throwing caution to the wind and eating them whole.
1 cup plain flour
1 tablespoon of baking powder
Smidge of salt
1 cup almond milk
2 tablespoons of olive oil
2 tablespoons of maple syrup
1 teaspoon of vanilla essence
Mix all ingredients in a bowl and let sit for 10 minutes or so. This seems to make the result fluffier so worth being a little patient to let them sit.
Wipe the pan with some olive oil and bring to a medium heat.
Dollop a tablespoon measure on the pan and when you see bubbles, flip.
Serve with strawberry jam and fresh strawberries!