220 gmplain flour50 gmbuckwheat flour2½ tspbaking powder375 ml (1½ cups)buttermilk125 ml (½ cup)milk3eggs80 gmbutter, melted, plus extra for brushing½ cupfinely chopped chivesFinelygrated rind of 1 lemon18rindless bacon rashersTo serve:maple syrupMaple butter120 mlmaple syrup250 gmsoftened butter1½ tspsmoked paprika
For maple butter, boil 80ml maple syrup in a small saucepan over medium-high heat until caramelised (1-2 minutes). Remove from heat, add remaining syrup and cool to room temperature. Place in a food processor, add butter, paprika and 1½ tsp sea salt, blend to combine, then refrigerate until required. Bring to room temperature before serving.
Sieve flours, baking powder and 1 tsp fine salt into a bowl and make a well in the centre. Whisk buttermilk, milk, eggs and butter in a jug, then gradually add to dry ingredients, whisking until smooth and well combined. Stir in chives and lemon rind (take care not to overwork). Set aside to rest for 30 minutes.
Preheat oven to 160C. Heat a frying pan over medium-high heat, brush with butter and, in batches, add ¼ cup batter for each pikelet leaving space between for spreading. Cook until bases are golden (1-2 minutes), then turn and cook until just cooked through (1 minute). Transfer to a baking tray lined with baking paper and place in oven to warm (5 minutes).
Heat a frying pan over medium heat and fry bacon until cooked to your liking. Drain on absorbent paper and serve hot alongside buckwheat pikelets, with maple butter for spreading and extra maple syrup to drizzle.
This recipe is from the April 2013 issue of Australian Gourmet Traveller.