Saturday, 26 October 2013

Coconut orange pikelets

Afternoon tea is a good excuse to whip up something delicious and my tried and true pikelet recipe is a great one to make if you're in a hurry. Yesterday, I experimented with some different ingredients that I had on hand (half a tin of coconut milk in the fridge and a ripe orange) and am delighted to have discovered a new flavour - coconut orange pikelets. I also used a duck egg in the mixture as I have several left over from this week's sponge baking session.

The coconut flavour is subtle and the aroma was most noticeable when cooking. You can add as much orange rind (or a few drops of orange juice) as you like according to taste.

Coconut orange pikelets

  • 1 egg
  • 1/4 cup sugar
  • 1 cup flour
  • 1 teaspoon baking powder
  • pinch of salt
  • ~3/4 cup coconut milk
  • grated rind of half an orange
  1. Whisk together the egg and sugar.
  2. Sift the flour, baking powder and salt.
  3. Alternately add flour and milk to the egg and mix well until you have a smooth, slightly runny mixture. Grate in rind of half an orange and mix well. Add more milk if required.
  4. Cook dessertspoonfuls of mixture in a non-stick frypan over a medium-low heat. (I spray the pan first with canola spray but you could also melt a little butter.) Flip when air bubbles start to appear on top and cook the other side. Makes about 30.
Serve warm as is or spread with butter and marmalade.
Coconut orange pikelets

No comments: