Pikelets with Whipped Sour Cream and Coffee Syrup by Tim Read
A slightly different take on a kiwi classic using Bosch’s new coffee maker
Difficulty Level: Easy
Prep Time: 30 minutes
Cooking Time: 15 minutes
Appliance Used: Bosch cooktop and coffee maker
20g Baking Powder
Pinch of Salt
10g Vanilla Paste
1 Large Egg
75g Butter, melted
250g Sour Cream
100g Malt Syrup
- Sieve the dry ingredients together into a bowl. In a separate bowl, whisk the vanilla,
egg and milk until well mixed. Combine the wet ingredients into the dry, making sure
there are no clumps of flour and finally stir through the butter. Although the mixture
needs to be well mixed, try not to over mix as to activate too much gluten.
- Heat a drizzle of oil in a non-stick pan over a medium-low heat. Use a measuring
spoon, ladle portions of pikelet into the pan. Cook on the one side until they are
firming up around the edges and bubbles start to form on the top side. Flip and cook
until golden brown.
- Whisk the sour cream until doubled in volume but still glossy.
- Combine the coffee, sugar, honey, malt and cream and boil until it reaches 111
- Serve while warm.