This salty-sweet breakfast dish is more than more-ish on its own, but roast tomatoes are great on the side.
- 220 gm plain flour
- 50 gm buckwheat flour
- 2½ tsp baking powder
- 375 ml buttermilk (1½ cups)
- 125 ml milk (½ cup)
- 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
- 120 ml maple syrup
- 250 gm softened butter
- 1½ tsp smoked paprika
- 1For 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.
- 2Sieve 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.
- 3Preheat 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).
- 4Heat 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 .
Drink Suggestion: Normandy cidre bouché. Drink suggestion by Max Allen