Fluffy Matcha Pikelets

Pikelets are an old Aussie classic, essentially a miniature pancake and classically served with jam and whipped cream. They are an excellent sweet, soft morning tea finger food that have been enjoyed by generations of Aussies. This is a recipe for how to make the perfect pikelets at home with a delicious healthy twist. What’s the twist I hear you ask?.. It’s matcha of course!

You will need some plain flour and baking powder or you can alternatively just use self-raising flour. You will also need some honey two egg whites (for extra fluff), some butter and some milk. I like to use oat milk or almond milk for these but full cream will also work perfectly.

You can use either of Erbista’s Matcha blends in this recipe for different results, let’s quickly go through the two options so you can decide which one you prefer.

• The Matcha Myrtle blend has a full-bodied natural sweetness complimented with a distinctly native Australian aroma. It features pumpkin, aniseed myrtle, lucuma, ginger, rosella, cardamom and of course matcha, delivering a vibrant and aromatic finish.
• The Matcha Mallow blend is a nourishing mix of soothing herbal ingredients and a grounding earthiness from the raw matcha. Marshmallow root, liquorice root, wattleseed and mesquite together create a naturally deep richness.

Matcha is high in caffeine but the presence of the amino acid L-Theanine slows your body’s absorption of caffeine causing a more measured, long lasting caffeine hit without a sudden crash or jitters. You can read more about the many health benefits of these two great blends by viewing the products on the Erbista website.

Now for the toppings! I think that as much as we want to look for healthier alternatives, you really can’t beat whipped cream for this recipe. If you have never whipped cream before don’t worry, all you have to do is use a whisk, immersion/stick blender or a beater to vigorously mix some thickened cream in a bowl until it looks fluffy and soft (I like to put a couple of drops of vanilla essence in with the cream as well).

Traditionally, pikelets are served with jam and so that’s what I’m suggesting should accompany this recipe. Go for a nice organic jam from your local market and I don’t think you’ll have any regrets but if you really want to cut down on the refined sugars I suggest some fresh seasonal mixed berries.

Just a sidenote, this recipe makes roughly 12 – 15 pikelets.

Don’t hesitate to contact Erbista via socials or on through the website to tell us how you went or to send in any of your own clever ideas.

Ingredients

(Mixture)

• 1 and a half cups of Plain Flour (or Self-Raising Flour)
• 2 and a half teaspoons of Baking Powder (if you are using Plain Flour)
• 2 and a half tablespoons of Honey
• 2 Egg Whites (separate out the egg yolks and discard)
• 1 and a half cups of your choice of Milk
• 2 tablespoons of Water
• 2 tablespoons of Erbista Matcha Myrtle or Matcha Mallow Powder
• 2 teaspoons of Butter

(Topping)

• Jam (or Fresh Berries)
• 400mL Thickened Cream
• 2 drops Vanilla Essence

Method

1. In a small pot or brewing pot over the stove, mix together the Erbista Matcha Powder, the Honey and Water on very low heat using a whisk or teaspoon until you form a thin green paste. If the paste is too thick you can simply add some more water.

2. Cover the pot and let it brew on the lowest heat setting possible for 2 minutes.

3. Take the pot off the heat and slowly introduce the Milk while continuously stirring. Then set aside to cool and infuse (I usually just stick the pot in the fridge while I do the next steps).

4. Whip the Thickened Cream and Vanilla Essence in a large mixing bowl using an immersion blender (A.K.A. stick blender) or a beater and set aside in the fridge. (Feel free to use a manual whisk for the ultimate workout session, just remember that we have to hand beat the egg whites so don’t wear yourself out).

5. Sift the Flour and Baking Powder into a large mixing bowl.

6. Pour the Milk & Matcha mixture through a strainer and into the flower and mix together with a hand mixer until there are no lumps. (Don’t forget to strain out the leaves! Please, this is critical)

7. In a separate mixing bowl, use a hand mixer/large whisk to beat the Egg Whites until they hold “stiff peaks” or “stand up”. (A good way to check that they are ready is to pull the whisk up from the bottom of the bowl and see if the Egg Whites hold its shape)

8. Use a spatula to fold the egg whites into the other mixture until it is consistent and light.

9. On a large non-stick pan over the stove on medium heat, melt the Butter across the surface and then wipe it all off with a disposable paper towel until there are no smears or droplets. (This helps the first batch cook as evenly as every other batch)

10. Now the pan is ready, place roughly 2 tablespoons of batter per pikelet about an inch or so apart and cook until small bubbles for on the surface. (Do not spread them by tipping the pan around in the air, this is not a crepe! Simply let them stand by themselves)

11. Once the first sides are cooked, flip them over with a heat proof plastic utensil and cook for about another minute or so. (It is wise to flip them in the order you placed them for the most consistent results)

12. Repeat steps 10 and 11 until all the batter has been used.

13. Serve with Jam and the Whipped Cream you made earlier.