Pikelets to me have always been somewhat like scones – they can sometimes be dry and without much taste. I’ve always enjoyed the jam and cream on top more than the actual pikelet!
However, pikelets can be mixed up and cooked fairly quickly, especially if morning or afternoon tea is desired at short notice.
I decided to try a different take on pikelets and a chocolate flavour seemed a good place to start.
By design, this recipe doesn’t use a lot of sugar. This means that the chocolate flavour can, depending on how you like your chocolate, be on the bitter, rather than on the sweet, side. If you prefer a sweeter chocolate flavour, you may wish to add another tablespoon or two of sugar. For me, the flavour is sweet enough as I also add a small amount of sugar to the whipped cream.
I use a manual whisk to mix up these pikelets. The egg only needs to be lightly beaten so I find a manual whisk sufficient. I continue to use the whisk once I’ve added the dry ingredients as this gives the mixture a lovely smooth texture.
I find I usually get about 16 medium size pikelets from one batch.
Ingredients:
- 1 egg
- 2 tablespoons sugar
- 1 cup milk (plus a little extra if needed)
- 1¼ cups brown rice flour
- 2 tablespoons cocoa
- 1½ teaspoons baking powder
- ¼ teaspoon salt
Method:
Lightly beat together the egg and sugar. Add the 1 cup of milk and mix to combine.
Add the dry ingredients. Mix until the batter is smooth. If needed, gradually add drops extra of milk to make a pouring (but not too thin) consistency. I find I usually add about an extra two tablespoons of milk in total. When the whisk is lifted up, the mixture that runs off it should take 3-4 seconds to dissolve back into the mixture in the bowl.
Cook the pikelets in dessertspoonfuls in a greased frying pan. I find the pikelets cook best over a low heat. They are ready to turn when the tops have bubbles (which may nor may not have burst) and the top is starting to dry out.
Once the pikelets have cooled, smother with Chocolate Cream and enjoy!
Chocolate Cream
When I mention that I’ve made chocolate cream, people frequently respond with curiosity and delight as if it must be some kind of chocolate delicacy. In fact, I use the term to refer to whipped cream to which I’ve added some cocoa!
For 300mls of cream, before starting to whip it, I add a heaped dessertspoon of icing sugar and about a dessertspoon of cocoa. You may wish to alter these amounts to your taste. I whip the cream until it has soft peaks. This is suitable for either spooning or piping the cream onto the pikelets.
