Apple & Cinnamon Pikelets with Clove & Maple-Glazed Rhubarb

‘Pikelet’ is a word I associate with my childhood, and with my mum in particular. She used to make the best pikelets with an old blackened frying pan. We had lemon wedges and sugar or strawberry jam on them. Us kids were in heaven! I remember being so content sitting around on a Sunday with my little sisters, eating one pikelet after another until the batter was gone! I don’t think I’ve had them since then! These gluten-free pikelets are light and fluffy, and with a delicious flavour from the grated apple and cinnamon. The apple creates a really delicate, soft texture. The clove and maple-glazed rhubarb brings a beautifully spiced sweet but tart flavour, and that silky soft texture of cooked rhubarb just dissolves in your mouth. The coconut yoghurt adds a delightful creamy fatty flavour that complements the whole dish. If rhubarb is out of season, use any fruits that stew well, such as apple and strawberry, pear and blueberry, plum and apple, pineapple on its own or any combination you like. You can have this whipped up in no time and everyone will love you for it! 

Ingredients:

• 1 cup besan (chickpea) flour*
• 1 cup gluten-free flour
• 4 teaspoons gluten-free baking powder*
• 1 teaspoon ground cinnamon
• ¼ teaspoon quality salt
• 1 cup grated apple
• 2 cups filtered water
• Cold-pressed olive oil, or oil of your choice, for frying
• Maple syrup, for garnishing (optional)

Clove & maple-glazed rhubarb

• 1 large bunch rhubarb (approx. 40cm long), cut into 10cm lengths
• 1 cup filtered water
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla bean paste
• ¼ cup maple syrup
• 1 tablespoon whole cloves (15-20 cloves)
• Coconut yoghurt and maple syrup, to serve

* You’ll find these ingredients at your local health-food store or online.

Directions:

1. Combine all the dry ingredients in a mixing bowl.
2. Add the grated apple and mix well. Add the water and whisk into a batter. The baking powder will fluff up the mixture – this is normal!
3. Bring a pancake pan (or frying pan) to a medium-to-hot heat and add a splash of olive oil, tilting the pan to disperse it. Using a ¼ cup measure, pour the batter slowly into the hot pan, cooking more than one at a time if you can.
4. As large bubbles appear all over the pikelet, flip and allow the second side to cook for a further minute or until golden brown.
5. Keep warm on a plate in the oven at 150°C until all the pikelets are cooked.

Clove & maple-glazed rhubarb

1. Cook the rhubarb in filtered water on a low-to-medium heat for 2-4 minutes or until just soft. Reserving ¼ cup of the stewing water for the glaze, strain the rhubarb into a bowl. Keep aside.
2. Place cinnamon, vanilla bean paste, maple syrup, cloves and reserved stewing liquid in a saucepan and simmer gently for approximately 3 minutes.
3. Pick out cloves and discard. Fold glaze gently into cooked rhubarb and serve with warm pikelets, coconut yoghurt and a drizzle of maple syrup, if you like.

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