Friday, 11 July 2014

Yoghurt Pikelets with Candied Orange Cinnamon Butter and Bananas

You know you're on school break when you make two "fancy" breakfast dishes in a week.

PS: This is one a prepared earlier. My Greens, Eggs and Ham Breakfast Pie from Monday.

Yoghurt Pikelets with Candied Orange Cinnamon Butter and Bananas 
inspired by Delicious
Makes 12

For the Candied Orange and Cinnamon Butter: 
(I used the recipe from here.)
60g caster sugar
3 teaspoons water
60ml orange juice
Finely grated zest of 2 oranges
250g unsalted butter, softened
2 teaspoons ground cinnamon

For the Pikelets:
150g (1 cup) plain flour
1 teaspoon baking soda
1 1/2 tablespoons caster sugar
1 egg
380g (1 1/2 cups) thick Greek yoghurt
20g (1 tablespoon) unsalted butter, melted (plus extra for greasing)
Sliced bananas to serve

Make the Butter:
Put the sugar and water in a medium saucepan and heat over medium heat until the sugar has melted. You can stir it up to this point. Increase the heat and STOP STIRRING. Bring it to the boil. Boil for bout 3 - 4 minutes, until it turns a light golden colour. You can swirl the pan, but do not stir. Remove from the heat and add the orange juice and zest. Put the pan back on the heat and cook for another 2 -3 minutes until the rind is soft. Cool the syrup, then chill in the refrigerator.

Using an electric mixer with the paddle attachment, whip the butter and cinnamon for about 3 - 4 minutes, until fluffy. Fold the cold orange syrup into the butter mixture. Set aside.

Make the Pikelets:
Sift the flour and baking soda into a large bowl. Set aside.

In a separate bowl, whisk the caster sugar, egg and yoghurt together until well combined. Fold the yoghurt mixture into the dry ingredients. Cover with a clean cloth and leave to rest for 30 minutes.

Gently fold the butter into the batter. If the batter is too thick to just drop off a spoon, you can thin it by adding a little milk. 

Brush a non-stick frying pan with a thin film of butter and place it over medium-low heat. In batches, using 1 - 2 tablespoons batter for each pikelet, add batter to frying pan. Cook for 2 minutes each side, until golden and cooked through. Transfer to a plate until you cook the remaining pikeltes, brunshing the pan with more butter each time.

Serve warm with a big blob of Candied Orange and Cinnamon Butter and sliced bananas.


  1. I love fancy breakfast dishes and this one looks really delicious!

    1. Thank you. A fancy breakfast always feels like such a treat.

  2. You are so fancy! I hope you're eating these with one pinkie raised in the air and fancy slippers on your feet :)

    1. Thanks Amy. I enjoyed these with my pinkie raised and my fancy slippers and PJs - like you knew I would.

  3. Love these! The flavors sound amazing, especially candied orange. :)

    1. Thanks June. That candied orange and cinnamon butter gets slapped on everything... so good.

  4. I never tasted pikelets...I'm curious With the butter.gosh, what a breakfast!! :)

    1. Pikelets are mini pancakes Gabrielle. They are a specialty of Australia and New Zealand.

    2. I was wondering what pikelets were too! They look amazing. Pinned :)

  5. The candied orange and cinnamon has me swooning!!