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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.