There’s nothing like enjoying the scents and flavours of oranges in the fall. Whether stocking your fruit bowl with an abundance of clementines or creating your own natural home freshener with orange peel, cloves, and cinnamon sticks, there’s a certain warmth this fruit brings to the season. Why not try an orange infusion – Aussie or Kiwi style – with homemade orange pikelets?
Pikelets are the Australia and New Zealand versions of a pancake or crumpet. This recipe for orange pikelets can be enjoyed both as a snack or at the breakfast table. Depending on your desired sweetness level, the pikelets can be topped with a dollop of whipped cream, fruits, jam or marmalade, syrup, icing sugar, or even enjoyed with just a bit of butter.
This super easy, dairy- and egg-free recipe requires very few ingredients, and is perfect as a last-minute snack or brunch accompaniment idea.
- 1/3 cup + 1-1/2 tbsp orange juice
- 1/4 cup white sugar (or to taste)
- 3/4 cup + 2 tbsp self-rising flour
- 1 pinch of salt
- light cooking spray, oil, or butter
- In a large bowl, add orange juice and sugar and mix well.
- In another bowl, sift the self-rising flour and salt together. Add to juice mixture, mixing until batter is just combined. Let batter rest for about 10 minutes.
- Heat a flat skillet over medium heat. Coat with cooking spray, oil, or butter. Drop spoonfuls of batter into hot skillet, spreading the batter to desired thickness, and cook until golden, approximately 2 minutes per side.
If you’d like to “spice it up” with another fall flavour, try adding about 1/2 tsp ginger powder or cinnamon powder to the batter.
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