- 20 Nasturtium flowers, fresh and unblemished
- 80 g kale leaves
- 30 g Butter
- 220 g Self Raising Flour
- 200 g Buttermilk or Milk
- 80 g Basil Pesto
- 80 g mayonnaise
- 2 eggs
- 2.5 g salt
Place butter into mixing bowl and melt 30 sec/50c/speed 4.
Add self raising flour, buttermilk, eggs, and salt, mix 30 sec/speed 5.
Add kale blend 30sec/speed 5.
Add mayonnaise and pesto blend 20sec/speed 5.
Pour 4 pikelets into a hot non-stick frying pan. Prepare the nastursiums flowers by holding the centre of the flower between pointer finger and thumb and flatten the flower. Just before bubbles are about to appear on the surface of each pikelet position a flower on each pikelet and gently press the petals into the mixture and then flip each one and cook until light brown. Transfer to a cooking rack to cool whilst continuing to cook the remainder of the pikelets.
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These pikelets were a hit when my children were young, I called them affectionately "green pancakes" (initially my children did not know that the mixture contained green vegetables). They loved collecting the flowers from our garden and the visual presence of a bright orange or yellow flower in the pikelet.
Kale can of course, be substituted for any other leafy green vegetable or herb, as can be any edible flower to add an unexpected and healthy twist to the traditional pikelet. If cooking the pikelets in the morning on a school day - a few pikelets make a fabulous warm breakfast treat with maple syrup and the remainder packed into school lunchboxes.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
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