Turmeric Spiced Pikelets

Winter is clearly never going to go away and leave me to live happily in the sunshine. In the absence of all things warm, and bright and orange (like the sun), I'm just going to have to cook foods that are warm and bright and orange. Like this one! Turmeric spiced pikelets!

For those of you who are unfamiliar with Pikelets, check out my last rant about them. They're delicious, and apparently a little-known Australian obsession. 

I've made a new version - Turmeric Spiced Pikelets, served with honey roasted oats and a berry compote. It's a treat and a half!


3/4 cup of milk

1 egg

1 cup plain self-raising flour (I've tried these with wholemeal self raising flour too and it works just as well!)

1 Tbsp caster sugar

1 tsp turmeric

1 tsp mixed spice

1 tsp cinnamon

1/4 tsp finely ground black pepper

1 Tbsp orange/mandarin juice

Butter (for frying and serving on top of the Pikelets)

Maple syrup (for serving) 

For the berry compote

1/2 cup frozen berries (e.g., blackberries, raspberries,  blueberries)

1 tsp icing sugar

For the honey roasted oats

1/2 cup rolled oats

2 Tbsp butter (melted)

2 Tbsp honey

What to do

For your roasted honey oats, melt the butter and combine with the honey. Pour over the oats and mix well. If it looks a bit dry you can add some more melted butter and honey until the oats look well-coated. Spread oat mixture out on baking paper, and roast in the oven at 200˚C until the oats have turned a nice golden brown. Remove from the oven and leave to cool.

For your berry compote, heat the frozen berries in a saucepan, with the icing sugar. Heat gently until the berries are warmed through. Set aside.

Now for the Pikelets! Whisk together your milk, egg, flour, caster sugar, spices and juice. Keep whisking until all the lumps have gone and the mixture is well combined

Melt some butter in your frying pan (around 2 tsp). Pour dollops of your Pikelet mix onto the pan.

Watch them carefully so they don't burn. They're ready to flip when they have lots of little bubbles on the surface.

Flip 'em over, and let them cook until both sides are nicely brown. If you do a couple and the inside doesn't seem to cook through, add a little more milk (around 1 Tbsp) to your mix to thin it out. This will make it spread more thinly in the pan and cook through. 

Cook the Pikelets in batches, adding more butter to the pan with each new batch (its not exactly healthy, but it is delicious!) 

Serve topped with butter, berry compote, a handful of your roasted oats and plenty of maple syrup.