Buckwheat pikelets with bacon and maple butter

30 mins
To Prep
30 mins
To Cook


  • 220 g plain flour
  • 50 g buckwheat flour
  • 2 1/2 tsp baking powder
  • 1 tsp fine salt
  • 375 ml (1 ½ cups) buttermilk
  • 125 ml (1/2 cup) milk
  • 3 eggs
  • 90 g ballantyne cooking butter, melted, plus extra for brushing
  • 1/2 cup finely chopped chives
  • finely grated zest 1 lemon
  • 18 rindless bacon rashers
  • Maple butter
  • 125 ml (1/2 cup) maple syrup, plus extra to serve
  • 250 g ballantyne spreadable butter
  • 1 1/2 tsp smoked paprika
  • 1 1/2 tsp sea salt

Buckwheat pikelets with bacon and maple butter

Recipe courtesy of Food to love and The Australian Woman’s Weekly


Step 1
Sieve flours, baking powder and 1 tsp fine salt into a bowl and make a well in the centre. Whisk buttermilk, milk, eggs and butter together in a jug. Add to dry ingredients, whisking until smooth. Stir in chives and lemon rind. Set aside to rest for 30 minutes.
Step 2
Make maple butter: Boil 80ml of the maple syrup in a small saucepan over medium-high heat for 1-2 minutes until caramelised. Remove from heat, add remaining syrup and cool to room temperature. Place in a food processor, add butter, paprika and 1 ½ tsp sea salt, blend to combine. Transfer to a bowl and refrigerate until required. Bring to room temperature before serving.
Step 3
Preheat oven to 160C. Heat a frying pan over medium-high heat. Brush with butter and using ¼ cup of batter for each pikelet, cook in batches for 1-2 minutes until golden. Turn and cook other side for 1 minute. Transfer to a baking paper lined tray and keep warm in oven.
Step 4
Heat a frying pan over medium-high heat. Fry bacon until crisp. Drain on paper towel. Serve pikelets with maple butter, bacon and extra maple syrup.