“I am NOT a morning person“.
That used to be my refrain for years.
It’s surprising how habits shift. I once avoided early appointments and rearranged meetings because my body clock simply wouldn’t cooperate with mornings.
Now I’m the opposite.
I wake with the birds, sip my morning coffee and map out the day’s plans. I enjoy it—especially watching how the morning light slowly changes color.
Mornings are also a great time for a slightly indulgent breakfast—something more than toast or yogurt with honey.
Today I wanted something heartier, so I made buckwheat pikelets.
A quick look through the Souvlaki For the Soul archive shows a few pancake and batter recipes. When I made blueberry pikelets I explained the main difference between a pikelet and a pancake.
Pikelets are essentially smaller, thicker, and puffier pancakes. They often include a little sugar, but today I skipped it and used maple syrup as a topping instead.
I also used buckwheat flour that had been waiting in the pantry for the right moment.
Buckwheat has a distinctive but not overpowering flavor that pairs nicely with sweet toppings.
I served these pikelets with banana slices and fresh honey—comforting, filling, and a wholesome breakfast choice.
See? Getting up early isn’t so bad after all.
BUCKWHEAT PIKELETS RECIPE
Serves: 4
A simple recipe for pikelets made with buckwheat flour—perfect for a leisurely morning.
Ingredients:
Dry ingredients:
- 150 grams buckwheat flour
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- Pinch of salt
Wet ingredients:
- 320 ml full-fat milk
- 15 grams melted butter, cooled
- 1 tablespoon maple syrup
- 1 egg, separated
Instructions:
- Whisk the dry ingredients together in a large bowl and set aside.
- In a jug, combine the milk, cooled melted butter, maple syrup and the egg yolk; whisk until smooth. In a separate bowl, beat the egg white until stiff peaks form.
- Pour the wet mixture into the dry ingredients and whisk until just combined; a few small lumps are fine.
- Gently fold the beaten egg white into the batter until combined. Let the batter rest for 10 minutes.
- Heat a non-stick pan over medium heat and add a little butter. Spoon dollops of batter into the pan, keeping them reasonably tall so the pikelets puff up. When small holes form on the surface (about 3–4 minutes), flip and cook for another 1–2 minutes until golden.
- Serve warm with sliced banana and honey or maple syrup.
Notes
This recipe makes approximately 12 pikelets. Using non-stick ring molds can help create uniform, perfectly round pikelets.
