An efriend (Hi – Liz) in Canada makes a breakfast item called pikelets,
and explains that they are different from our American “pancakes” in that they are thicker and fluffier. Wheee ! That is always my goal, too, so I guess I am making Pikelets, not Pancakes. Hooray for buttermilk. (Remembering to put replacement on my grocery list.)
In any case, they turned out particularly wonderful today, chock full of pecans and blueberries, neither of which you can see in the picture. I spread some soft butter on mine, and then sprinkled a bit of coconut sugar on for flavor.
DH had already demolished enough of his to make a photograph a non-issue, but he put butter and maple syrup on some of his, and apricot jam on some of the others.
Sometimes we put on sour cream and various fruits, but the fruit supply will be replenished tomorrow – yum – strawberries and pineapples are at practically give-away prices, so I will be loading up.
What do you put on your pancakes/pikelets?
These look absolutely delicious! We’re gluten-free here but sometimes I make flax seed pancakes & we love butter & rreal maple syrup on them.
You can have the pecans and blueberries, too, yah? Check out the poppy seed “pikelets” through the link. The poppy seeds might be an interesting add in for you.
Yours sure do look so delicious. I could gobble everything on that plate, pronto, and ask for more. I had lunch some hours ago but now you make me feel very hungry. Thanks for sharing those luscious looking beauties!!!
This is our favorite restaurant in town! ;-> Service can be slow, sometimes, though! ;->
oleo, strawberries, jam, blueberries, blackberries, homemade merlot sryup, maple syrup. Sometimes I mix a banana into the mix before frying up my cakes. . .adds a nice flavor. Must now try pikelits. . .BTW, I doubt that the service is slow at the kitchen of Dr. J’s but. . .if it ever were, ‘twould be worth it!