Locked Tomb Pikelets
A pumpkin spice variation on New Zealand pikelets to celebrate the release of Nona the Ninth
Servings: 2
Equipment
- nonstick skillet or griddle
Ingredients
- 1¼ C flour
- 2¾ tbsp baking powder
- 2 tbsp sugar
- 1 egg
- ¾ C milk
- ½ tsp vanilla
- 1/3 C pumpkin puree
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- pinch salt
- 2 tbsp butter
Instructions
- Combine all dry ingredients in a medium bowl.
- In a separate bowl lightly beat the egg then stir in the milk, sugar, vanilla and pumpkin puree.
- Add the wet ingredients to the dry ingredients and beat until just combined. The pikelet batter will be a little thicker than pancake batter.
- Melt the butter in a non-stick skillet over medium high heat. Swirl the skillet so that the butter coats it, and then pour out or wipe off the butter with a paper towel.
- Scoop a little under 1/3 C of batter into the skillet for each pikelet. Cook the pikelets for about 1 – 2 minutes, until bubbles start to form and pop.
- Flip them and cook for another 1 – 2 minutes, until the pikelets are golden brown on both sides.
- Serve with jam, butter and/or cream.
Notes
If you want a more standard pikelet, omit the pumpkin puree, cinnamon, cloves and nutmeg, and reduce the baking powder to 2½ tsp.