Makes about 16 pikelets
2 cups plain flour
2 teaspoons baking powder
2 teaspoons bicarb soda
½ teaspoon salt
Big pinch of pepper
2 cups milk
4 tablespoons apple cider of white vinegar
3 tablespoons olive oil
1½ cups grated cheddar (or 3 tablespoons of nutritional yeast flakes)
1½ cups angled onion flowers
¾ cup finely chopped angled onion leaves (lower half of stalk only)
Butter or oil for frying – a combination can be best, as it stops the butter burning.
1. Sift the flour, baking powder, bicarb soda, salt and pepper into a bowl.
2. In a separate bowl, add the vinegar to the milk to sour it. Wait for a few minutes, then if it doesn’t curdle add a little more.
3. Beat the eggs and the oil into the soured milk.
4. Fold the grated cheese through the batter.
5. Melt some butter in a pan, and drop large spoonfuls of the mixture into it.
6. Sprinkle angled onion flowers and leaves on the top of each pikelet as you can fit!
7. Wait for the pikelet to puff up and form little bubbles on its surface, then flip it over to finish cooking.
This recipe works equally well with gluten-free flour and non-dairy milks. There’s also no special reason this is a ‘pikelet’ recipe – use more batter and you’ve got pancakes! The pikelet version is better for eating cold or freezing though.