My memories of growing up in the outskirts of Melbourne invariably included weather extremes. 40 degree hot days that turned your eyeballs inside out and icy cold wind that made you question which hemisphere you actually lived in.

No matter what the weather, one consistent memory was coming home to Mum’s pikelets. Light, airy and always delicious.

These are not those pikelets.

No matter what I do, whenever I tried to replicate her recipe, they never quite tasted the same. Only bitterness and self loathing ensued.

A few months ago, whilst perusing the internet, I found a neat wee recipe on a blog called Cupcakes and Cauldrons. I have tinkered with it a tad (yes, I am on a buckwheat spree) and these pikelets now pop up on the afternoon tea menu at least once a week. The lads scoff them down every time they are placed before them. A tad of butter and a smear of jam and all is once again, right with the world.

The ulimate praise from The Kids has been ‘They are almost as good as Nana’s.’

I can live with that.

WHOLEMEAL AND BUCKWHEAT PIKELETS

YOU NEED
1 1/4 cup wholemeal flour
3/4 cup buckwheat flour
3 tsps baking powder
1/4 tsp salt
3/4 cup buttermilk
1/4 cup milk
2 eggs
1 tbl coconut sugar (or raw, rapadura, caster)
2 tbl butter, melted

METHOD
Beat eggs, buttermilk and milk.
Sift flours, sugar, baking powder and salt.
Make a well in the middle of the flour and gradually add the milk mixture. (I sometimes use an electric hand beater to do this.)
Add the melted butter. (If the mixture is a little stiff, add a tad more milk.)
Let the batter rest for 30 minutes to an hour.
Heat a non-stick pan, grease lightly.
Place spoonfuls of the batter on the pan. When bubbles begin to form on the surface, turn over and cook on the other side.

Go here for the original recipe: http://cauldronsandcupcakes.com/2012/09/22/nanas-pikelet-recipe-and-a-few-good-yarns/