Name: Buckwheat pikelets with honey-sweetened lemon curd
Cook time: 35 min
Total time: 35 min
Yield: 20
Ingredients: Lemon curd; 1/3 cup melted coconut oil or unsalted butter; 1/4 cup honey; 4 free-range eggs; 1/2 cup freshly squeezed lemon juice; Pikelets; 1 cup buckwheat flour; 1/2 rice flour; 1/4 coconut sugar; 2/3 cup coconut milk (or milk); 2 free-range eggs; 1 teaspoon baking soda; 1/2 sea salt

Buckwheat pikelets with honey-sweetened lemon curd

These beautifully rustic buckwheat pikelets are best enjoyed straight from the pan and are wonderfully light and fluffy to eat. The buckwheat flour gives a lovely earthy flavour – the perfect partner for the zesty homemade lemon curd. Photograph, props and styling by Eleanor Ozich.

Serves 20

Cook

35M

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Ingredients

Lemon curd

1/3 cup melted coconut oil or unsalted butter

1/4 cup honey

4 free-range eggs

1/2 cup freshly squeezed lemon juice

Pikelets

1 cup buckwheat flour

1/2 rice flour

1/4 coconut sugar

2/3 cup coconut milk (or milk)

2 free-range eggs

1 teaspoon baking soda

1/2 sea salt

Method

1.Start by making the lemon curd. Put the coconut oil and honey in a small saucepan and melt together over medium heat. Remove from the heat and leave to cool. When cooled, carefully whisk in eggs and lemon juice.

2.Place back over low heat, then continue to whisk for 2–3 minutes or until curd becomes lovely and thick. Remove from heat and leave to cool.

3.To make the pikelets, place all the ingredients in a blender and blend until smooth.

4.Lightly grease a Tefal Pleasure 25cm Pancake Pan with butter or coconut oil and heat over low-medium heat. Drop tablespoons of the batter from the point of a spoon into the pan. Turn the pikelets over as soon as little bubbles start to appear, and cook for a further minute or so on the other side. Serve with lemon curd.