Packed with fresh greens from the garden these garden green pikelets are so fun to make. With subtle, fragrant herb flavours and vibrant green colour these pikelets are a delight to eat. Served with a delicious Rhubarb compote.
Garden Green Pikelets
Yield:
20-25 pikelets
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Vibrant green pikelets packed with fresh greens from the garden.
Ingredients
- 1.5 cups of raw leafy greens*
- 1 cup flour
- 3 TBSP Sugar
- 1 tsp Baking Powder
- 1/4 cup milk
- 1 egg
- 20-25 herb leaves (Pineapple Sage and Lemon Balm)*
Instructions
- Rinse the leafy greens and remove any hard stems. Blanch the leaves by submerging them in a pot of simmering hot water for 30-40 seconds and then add them straight to a bowl of ice-cold water. This step will help the pikelets retain their vibrant green colour. Skipping this step may result in a duller green.
- Strain the greens and place them in a blender or mixer along with the milk. Blitz until all the greens are combined to create green milk.
- Add in the egg and lightly blitz to combine.
- In a mixing bowl add flour, baking powder, and sugar. Stir to combine. Add the green mix slowly and stir to combine. Add about 1/4 cup of water to the empty green mixer or blender jug and shake to clean the residual green mix from the sides. Use this if the mixture needs a little more liquid. It should fall from the spoon quite easily.
- Clean your herb leaves and remove any hard stems. have these laid out ready to add while cooking your pikelets.
- Place a frying pan on low-medium heat and coat with a little vegetable oil. Spoon in your pikelets and add a leaf to the top. Once the pikelet has 3-4 bubbles appear carefully flip and cook for a further minute.
- Serve with Rhubarb compote and yogurt or cream.
Notes
Leafy Greens - I used Warrigal Greens (NZ Spinach) and a few Nasturtium leaves. You could use any mild flavoured leafy greens such as spinach or chard.
Herbs - Pineapple Sage and lemon balm worked the best as they handled the heat. I also tried Mint and pineapple sage flowers and they were ok too.
