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Thick and fluffy strawberry pikelets

These fluffcakes are thick, soft, and easy to prepare, making for a perfect morning delicacy. Serves 2-4 Ingredients: <ul> <li>½ cup wholemeal self-raising flour</li> <li>½ cup white self-raising flour</li> <li>3 large eggs</li> <li>300g thick unsweetened Greek yoghurt</li> <li>200g fresh Queensland strawberries, ½ smashed & ½ sliced for serving</li> <li>Butter or rice bran oil for frying</li> <li>To serve - strawberry butter, strawberry syrup and loads of fresh chopped strawberries</li> </ul> Method: <ol> <li>In a medium bowl, beat the eggs and then add yoghurt and beat gently together. Gradually sift in the flour, mixing gently until just combined. Fold in the smashed strawberries. For maximum fluffiness, rest the mixture for 15-30 minutes at room temperature.</li> <li>Heat a heavy based frying pan over a medium high heat. Add a teaspoon of butter or a tablespoon of Rice Bran oil. When the pan is hot, ladle batter into pan (approx. 1/4 cup per pancake), reduce heat to medium low and cook for 3-4 minutes until bubbles form on the surface. Flip, cook for a further 2-3 minutes until golden and cooked through. Repeat.</li> </ol> Notes: <ul> <li>These are thick pancakes, so it will be important to regulate your heat to make sure they both stay golden and cook through.</li> <li>Serve with strawberry butter and strawberry syrup and lots more fresh strawberries!</li> </ul> How to make easy strawberry butter Process 150g softened unsalted butter with a large handful of chopped strawberries. Using baking paper or cling wrap, roll the butter into a log and refrigerate or freeze until required.

Food & Wine

Apple and hazelnut pikelets

Pikelets are an almost instant sweet snack. The thick batter is made by simply stirring together a few basic pantry ingredients, and the pikelets cook in minutes. Here they are flavoured with diced apple and toasted hazelnuts. Top with a little maple syrup and enjoy them warm from the pan. <div id="ingredients">Ingredients <ul class="no-bullet"> <li>⅓ cup (45 g) skinned hazelnuts, chopped</li> <li>1⅓ cups (200 g) plain flour</li> <li>½ teaspoon bicarbonate of soda</li> <li>pinch of salt 2 tablespoons</li> <li>caster sugar 1</li> <li>large egg 1 cup (250 ml)</li> <li>buttermilk 1</li> <li>red apple, about 150 g, cored and finely chopped 1 tablespoon</li> <li>sunflower oil 4 tablespoons</li> </ul> </div> Preparation <div> <ol> <li>Heat a small non–stick frying pan, add the hazelnuts and cook until golden brown, stirring and tossing constantly.</li> <li>Take care not to overcook the nuts as they burn easily.</li> <li>Tip them into a small bowl.</li> <li>Sift the flour, bicarbonate of soda, salt and sugar into a large mixing bowl.</li> <li>Make a well in the centre.</li> <li>Lightly beat the egg with the buttermilk and pour into the well.</li> <li>Gradually whisk the flour mixture into the buttermilk mixture to make a smooth, thick batter.</li> <li>Add the apple and toasted hazelnuts, and stir in with a large metal spoon.</li> <li>Lightly brush a chargrill or heavy frying pan with a little of the oil, then heat over a moderate heat.</li> <li>Depending on the size of the chargrill or pan, you can cook about 4 pikelets at the same time.</li> <li>For each one, drop a heaped tablespoon of batter onto the hot surface.</li> <li>Bubbles will rise to the surface and burst.</li> <li>Gently slip a small palette knife under the pikelet to loosen it, then cook for a further 1 minute, or until the underside is golden brown.</li> <li>Turn the pikelet over and cook the other side for 1–2 minutes, or until golden.</li> <li>Remove the pikelets from the chargrill or frying pan and keep warm under a clean cloth.</li> <li>Cook the rest of the batter in the same way.</li> <li>When all the pikelets are cooked, quickly heat the maple syrup in a small saucepan just to warm it.</li> <li>Drizzle the syrup over the warm pikelets and serve immediately.</li> </ol> This article first appeared in <a href="http://www.readersdigest.com.au/recipes/apple-and-hazelnut-pikelets">Reader’s Digest</a>. For more of what you love from the world’s best-loved magazine, <a href="http://readersdigest.innovations.co.nz/c/readersdigestemailsubscribe?utm_source=over60&utm_medium=articles&utm_campaign=RDSUB&keycode=WRN93V">here’s our best subscription offer.</a> </div> <img style="width: 100px !important; height: 100px !important;" src="https://oversixtydev.blob.core.windows.net/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" />

Food & Wine

Coconut and vanilla bean pikelets with a buttery berry coulis

These low carb treats are the perfect, warming treat, without too much guilt! Ingredients: <ul> <li>⅓ cup coconut flour</li> <li>⅓ cup almond flour</li> <li>4 eggs</li> <li>1 ½ cups coconut milk</li> <li>5g vanilla bean</li> <li>1 tbsp butter</li> </ul> Berry coulis <ul> <li>1 cup fresh or frozen mixed berries</li> <li>1tbsp butter</li> <li>½ tsp vanilla</li> <li>¾ cup coconut oil</li> </ul> Method: <ol> <li>To make the coulis, melt the butter in a pan over a low heat. Once melted add the vanilla, berries and coconut oil, leaving to lightly simmer for just a couple of minutes. Remove from heat and set aside.</li> <li>To make the pikelet mixture, whisk eggs until they start to become frothy, continuing to whisk whilst slowly adding the coconut milk. Scrape the inside of the vanilla bean (or beans if small) into the mix, and whisk until evenly distributed. Add in the bi-carb soda, almond and coconut flour and mix well until combined.</li> <li>Melt a small amount of butter in a fry pan, place tablespoon mounds of mixture around the pan, leaving plenty of space between each pikelet. Spread each mound out to ensure an even thickness.</li> <li>Cover pan for 1-2 minutes to allow to steam, then flip pikelets and allow the other side to cook. Remove from pan once both sides have started to brown.</li> <li>Drizzle with the warm berry coulis to serve.</li> </ol> How do you like to flavour your pikelets at home? Let us know in the comments below. Courtesy of Atkins Nutritionals. For details about the Atkins Nutritional Approach, <a href="http://www.atkins.com" target="_blank">visit their website.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/05/pancakes-fresh-berries-yoghurt-honey/">Pancakes with fresh berries, yoghurt and honey</a> <a href="/lifestyle/food-wine/2015/10/gluten-free-chocolate-pikelets/">Gluten-free chocolate pikelets</a> <a href="/lifestyle/food-wine/2016/03/apple-pancakes/">Apple pancakes</a>

Food & Wine

Banana honey pikelets

If you’re looking for a tasty option for breakfast, or even just a nice little snack, you can’t do much better than these banana honey pikelets. Dee-lish! Makes: 20 Ingredients: <ul> <li>1 cup (150g) self-raising (self-rising) flour, sifted</li> <li>½ teaspoon baking powder</li> <li>1 banana, mashed</li> <li>2 tablespoons honey, plus extra, to serve</li> <li>¾ cup (180ml) milk</li> <li>1 egg</li> </ul> Method: <ol> <li>Place the flour and baking powder in a bowl and make a well in the centre.</li> <li>Place the banana, honey, milk and egg in a separate bowl and whisk to combine.</li> <li>Gradually add the banana mixture to the flour and mix until smooth.</li> <li>Heat a lightly greased non-stick frying pan over medium heat.</li> <li>Add a tablespoonful of the batter to the pan and cook, in batches, for 2 minutes or until bubbles appear on the surface.</li> <li>Flip and cook for a further 1−2 minutes or until light golden.</li> <li>Serve with the extra honey and sliced banana.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/10/apple-fig-jam/">Spiced apple and fig jam</a> <a href="/lifestyle/food-wine/2015/10/gluten-free-chocolate-pikelets/">Gluten-free chocolate pikelets</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/lemon-blueberry-muffins/">Lemon blueberry muffins</a>

Food & Wine

Gluten-free chocolate pikelets

Go ahead, have dessert for breakfast with these delicious, sweet chocolate pikelets. Ingredients: <ul> <li>3 eggs</li> <li>½ cup of buttermilk</li> <li>1 package of gluten free chocolate cake mix</li> </ul> Candied pecans (optional) <ul> <li>1 cup of caster sugar</li> <li>1/3 cup of maple syrup</li> <li>1 tablespoon of water</li> <li>1 cup of pecans</li> </ul> Method: 1. In a large bowl, combine eggs and buttermilk, whisking together. Add cake mix, stirring until smooth. 2. Using a non-stick pan, cook thin discs of batter until cooked through, flipping halfway through. 3. Let cool and top with chocolate syrup and candied pecans. 4. Optional: To make candied pecans, in a saucepan over medium heat, combine sugar, maple syrup, and water. Cook for 10 minutes. To test, drop a small amount of mix into a glass of cold water. If it sets hard, the syrup is ready. Add pecans to syrup and stir. Pour onto a lined baking tray and separate pecans with a spoon. Let cool.

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Thick and fluffy strawberry pikelets

Apple and hazelnut pikelets

Coconut and vanilla bean pikelets with a buttery berry coulis

Banana honey pikelets

Gluten-free chocolate pikelets