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Buckwheat pikelets with bacon and maple butter

You'll need

220 gm plain flour 50 gm buckwheat flour 2½ tsp baking powder 375 ml (1½ cups) buttermilk 125 ml (½ cup) milk 3 eggs 80 gm butter, melted, plus extra for brushing ½ cup finely chopped chives Finely grated rind of 1 lemon 18 rindless bacon rashers To serve: maple syrup   Maple butter 120 ml maple syrup 250 gm softened butter 1½ tsp smoked paprika


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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).
  • 04
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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Normandy cidre bouché.

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