TOMATO AND BASIL BARLEY PIKeLETS
These have been getting a fairly good run in my kitchen of late, mostly because they are so quick to put together, are delicious and keep well. They also pack exceptionally well, and will welcome a host of added extras – goat cheese and pesto spread on top is a particularly good combination. They are a great morning tea/snack after my usual breakfast – eggs any way, with ghee and seasonal vegetables – right now that’s often zucchini, corn and kale. Coby and Zay helped me make those ones in the picture this morning – they are my neices children. Coby walked in the door and said “lets make muffins” – thinking this was too much to do (lazy on my part really) I suggested pikelets, no Coby wanted muffins, so I told him they were muffins :).
I’m a big fan of this kind of thing – in Australia we call it a pikelet, but more often than not in the U.S it will be called a drop scone. They’re so quick to wip up. I’ve used a barley flour and have a very big preference for the Four Leaf brand in Australia – it retains a good bit of bran and germ. Also in the bowl is wholemeal spelt flour and my preference is for Demeter Mills. If you give yourself a bit more planning time you can soak these overnight in the milk (see the recipe) and make the flour even more digestible. But, I love how easy spelt and barley are on the tummy, and the barley renders a low gluten end result.
Do give them a try, the barley gives them such a lovely earthy flavour. I like them served with lots of good butter. That’s it !!! Easy Peasy.
TOMATO AND BASIL BARLEY AND SPELT PIKELETS
I’ve gone down a dairy path in this recipe, but you can easily make these dairy free. If using an oat or soy milk (both would be a good choice) add 1/2 teaspoon apple cider vinegar to it. Replace the butter with olive oil. And, at times I’ve not had an egg to use, so did the chia seed trick – 1 teaspoon ground chia seed + 45ml water, stir and leave to sit until gooey = 1 egg. They will be a little bit denser, but are fine. Store left overs in an air tight container in the fridge and heat before serving to soften them up if desired. OMG just thought how delicious drippings from organic, nitrate free bacon would be to fry these in !!! Stable and delicious, a most definite win win.
1 cup / 145 gm wholemeal spelt flour
1 cup / 110 gm barley flour
1 1/2 teaspoons baking powder
generous sprinkle of salt ( I used Herbamare)
generous grinding of black pepper
finely chopped tomato to taste
handful of fresh basil (or as much as you want)
optional grating of parmesan or pecorino cheese, but a soft goats cheese wouldn’t hurt either
1 egg
1/2 cup full cream, non homegenised milk
1/2 cup cultured buttermilk or yoghurt
30 gm unsalted butter, melted
extra butter or ghee, and extra virgin olive oil for frying
Add the flours, baking powder, salt and pepper to a mixing bowl and whisk through to evening distribute. Add the tomato, basil and cheese if using and gently toss through.
Add the egg to a small mixing bowl and beat together with the milk/cultured buttermilk/yoghurt and melted butter. Add to the dry ingredients and gently fold together until just combined.
Add enough ghee and a touch of olive oil to cover the base of the frypan well. This is important, don’t skimp or your pikelets will stick. When the fat is hot but not at all smoking drop 1 tablespoonful mixture into the pan – the fat should gently sizzle. Continue to cook at a medium heat – they should take about 4 – 5 minutes each side. If the heat is too high they will burn before the inside is cooked (these are whole grain remember), if it’s too low, the pikelet will be soggy. Turn and cook on the other side for 3 – 4 minutes. You will need to top up the fat between batches, the patties absorbs them as they cook and that’s fine. This is good fat you are using.
If soaking overnight, add the flours and salt to a bowl with the milk/s. There must be some acid in this – the yoghurt or cultured milk will do the trick, but if dairy free make sure you have the apple cider vinegar in there. Cover and soak out at room temperature overnight. If you’re worried it’s too dam hot, put it in the fridge. The next morning add all other ingredients – it won’t look as liquid, don’t worry about. Don’t add any more milk.
This Post Has 4 Comments
Hi Jude
These pikelets sound delicious is there a way to make them without using the dairy milk and buttermilk?
http://www.dailymail.co.uk/news/article-2188714/Four-million-Bumbo-Baby-Seats-recalled-dozen-reports-skull-fractures-infants.html
You should never put a bumbo on a raised bench.
Hi Anonymous, thank you – I stand reminded. But in my defence can I say that I was close by (next to her) for the time she was there, except when I took this photo. When I needed both hands, she was down on the floor. But, as I said, it’s such an important issue, and I stand reminded. Thank you for posting this. Jude
Hi Allison, if you read through the recipe you can see that there is an option. I would recommend you also increase the fat in the pikelet to make up for the lack of full cream milk. By about 10 gm. Happy Cooking.