Native pepper and beer pikelets

Jill Dupleix
These savoury pikelets go well with gravlax or smoked salmon.
These savoury pikelets go well with gravlax or smoked salmon. Photo: William Meppem

These warm little native pepper pikelets are an Australian nod to the Scots, French, Russians and anyone else who had the good idea of making soft, yeasty pancakes. They pair perfectly with salmon (see my bush gravlax recipe, link below).

Ingredients

200ml lukewarm milk

50ml lukewarm beer

1 tsp sugar

7g sachet fast-action dried yeast

75g plain flour

75g buckwheat flour

1 tbsp wattleseed, toasted and ground

2 tsp native pepperberry, ground

1 tsp sea salt

1 tbsp melted butter

1 large egg, separated

2 tbsp butter for cooking

Method

1. Mix the lukewarm milk, beer, sugar and yeast in a large bowl and leave in a warm place for 10 minutes until spongy.

2. Whisk in the two flours, wattleseed, native pepperberry, sea salt, butter and egg yolk, without overmixing. Cover with plastic wrap and leave undisturbed for one hour to rise. When risen, beat the egg white to soft peaks and fold into the mixture.

3. Melt a little of the butter in a frying pan and drop in the batter by the dessertspoonful. Cook until little holes appear in the top (about one minute), then turn and cook for a further 30 seconds (longer, if larger). Repeat with remaining butter and batter, and serve while still warm. These can be made a day ahead and quickly reheated in a hot pan.

Serve with: Bush gravlax (a great Australian alternative to traditional roasts at Christmas).