Instructions

1. 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.
2. 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.
3. Add in the egg and lightly blitz to combine.
4. 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.
5. Clean your herb leaves and remove any hard stems. have these laid out ready to add while cooking your pikelets.
6. 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.
7. Serve with Rhubarb compote and yogurt or cream.