Please note orders placed from 11/04/2024 will be affected by our annual stocktake and will be shipped from April 22nd. We appreciate your patience.
Close account popup

sign in

or sign in with

reset your password

Buttermilk pikelets

Makes: 24-28
Serves: 10+People


  • 2 cups self raising flour
  • ¼ cup caster sugar
  • ¼ teaspoon bicarb soda
  • 1.5 cups buttermilk
  • 2 eggs
  • 2 teaspoon vanilla
  • 2 tablespoon butter (heated in pan)


  1. Place all wet ingredients into the KitchenAid K400 blender, and give it a few pulses to break up the egg. Add the dry ingredients into the blender and blitz for 30 seconds.
  2. Heat butter into a non-stick frying pan over med-low heat. Pour 3-4 dollops of the batter into the pan (add more of less depending on pan size). Cook for 30-60 seconds, or until the top starts to form bubbles. Flip with a spatula or fork and cook for a further 30 seconds.
  3. Transfer to a plate, and repeat the process with the remaining batter.
  4. Serve these with homemade lemon curd and freshly whipped cream!


Lemon curd

Makes: 3 Cups


  • 8 large whole eggs
  • 2 cups caster sugar
  • Zest from 2 lemons
  • 1 cup lemon juice
  • 170g cubed unsalted butter, at room temperature
  • Pinch of salt



  1. Cream the butter in the KitchenAid Stand Mixer for 2 minutes, then add the Sugar and cream for a further 2-3 minutes (remembering to scrape down the sides). Beat in the eggs, adding them 1 at a time.
  2. Then add the lemon juice, lemon zest, and salt and beat until well combined. Pour the mixture into a saucepan and whisk occasionally over a low heat for ten minutes or until the curd has thickened to a custard like consistency.
  3. Transfer the lemon curd into a glass jar or bowl and place a piece of cling wrap directly on top of the curd. This process will stop a skin from forming on top. Once the curd is cooled, remove the cling wrap, and pop on the lid and store it in the fridge.

*The lemon curd can be covered and stored in the refrigerator for up to ten days.