Gluten Free Polish Pikelets

I have a few favourite recipe for my pie maker! These are Racuchy, which are Polish pikelets. The yeasted batter makes a light and fluffy pikelet with a little extra depth to the flavour, courtesy of the yeast batter. I love how perfectly round they came out in my pie maker and that the timing was perfect. Just 3 minutes each side. Done. Of course you don't need a pie maker. Just remember that the cooking time will vary on the stove.

Made with gluten free flour, all you need are basic pantry staples and buttermilk, to make these little beauties.

Jump to the recipe

Gluten Free Polish Pikelets

This makes about 12 pikelets

Ingredients

250 grams gluten free plain flour

250 grams buttermilk

100 grams water

1 beaten egg, room temperature

30 grams caster sugar

4 grams instant dried yeast

40 grams vegetable oil

A pinch salt

melted butter for greasing

Directions

Thermomix method:

1. Weigh the buttermilk, water and sugar into the bowl, heat to 45 celsius

2. Weigh in the yeast, lift the bowl and gently swirl to mix in the yeast.

3. Set the bowl back on the base, replace the lid and sit for 10 - 15 minutes until the yeast is foaming.

4. Add the egg and remaining ingredients.

5. Mix with MC on 10 seconds, speed 4. Scrape down the bowl and repeat 10 seconds, speed 4.

6. Leave the mix in the bowl for an hour, with the lid on, to allow the mix to prove. When ready, the mix will be quite bubbly and thick

7. Heat your pie maker or pan, with a little butter, and spoon or pour to your desired size.

8. Cook about 3 mins or until the top bubbles and is firm enough to flip over.

9. Cook the flip side a further 3 mins until the pikelet springs back firm to the touch.

10. Serve warm or at room temperature with your favourite topping

Conventional method:

1. In a saucepan, warm the buttermilk, water, and sugar and heat to 45 Celsius

2. Pour the warmed buttermilk mixture into a bowl

3. Sprinkle over the yeast, and gentle mix to combine

4. Cover and set aside to bloom approx 1-15 minutes

5. In a large bowl combine the dry ingredients

6. Make a well in the center of the dry mixture

7. Pour the buttermilk mixture into the center of the dry ingredients, add the oil and egg

8. Stir until well combined

9. Leave the mix in the bowl for an hour, covered, to allow the mix to prove. When ready, the mix will be quite bubbly and thick

10. Heat your pie maker or pan, with a little butter, and spoon or pour to your desired size.

11. Cook about 3 mins or until the top bubbles and is firm enough to flip over.

12. Cook the flip side a further 3 mins until the pikelet springs back firm to the touch.

13. Serve warm or at room temperature with your favourite topping