Prep 15 mins
Cook 15 mins
I had never heard of a pikelet, but according to an Australian friend it's like a mini pancake that is often cooked in batches and served cold with jam or cream. I haven't tried this yet, but am posting it in response to a request for lemon recipes. It looks unique and delicious, and is from KinOz on the IBS message boards at www.helpforIBS.com. The serving size is a complete estimate!
- Combine dry ingredients then add egg whites, soy milk, and lemon zest.
- Mix to smooth batter and add blueberries.
- Heat a non-stick pan sprayed lightly with cooking spray over medium heat.
- Cook Tablespoons of mixture for 1-2 minutes per side.
I'm a fan of pikelets. I happened up another recipe by accident and loved it. I saw these, with lemon and blueberries, and wondered if they would be a wonderful as the pictures makes them look. They are. I haven't quite mastered the art of cooking the pancakes/pikelets to perfection, but these have a wonderful taste. I used Splenda rather than sugar, an egg, regular milk. I will probably use a tad of vanilla the next time. These are going to be a favorite, and I"ll use up the rest of my blueberries and lemon in this later this week.
These picklets are amazing. I had never heard of picklets before I stumbled across this recipe - Boy am I glad I did. I think these are the softest, fluffiest pancakes I have ever had (and I even used all whole wheat flour!!). I will definitely be making these again and again. 5 stars just doesn't cut it. A definite 10 star recipe!!
Not rating because DH refused to eat them. It was the addition of the lemon, which he said made him think of salmon blinis. I thought I would make them again, but without the lemon, I wasn't too fond of it either. They were super fast and easy, and the recipe makes a lot. They didn't work in our house, but would in a lot of others I'm sure!