I don’t know about you but I love a good lemon poppy seed muffin. Not blueberry, not chocolate, but a lemon poppy seed. It’s 10 pm as I am writing this and I am now daydreaming about giant fist-sized muffins while on my pre-wedding diet; not good. The torture of being a food blogger. As I was saying, lemon poppy seeds can be put into any baked good and I would be sold. Why not incorporate that idea and put it into a breakfast treat? Here are lemon poppy seed pikelets with lavender cream, just to be extra fancy. If you’re wondering what pikelets are, well read on!
**Helpful tips and common mistakes
Okay, so what exactly is a pikelet? A pikelet is a Scottish breakfast food, often compared to a flatter crumpet. As an American, when I read this, I then wonder, “what is the difference between a crumpet and pikelet?” To put it simply, a pikelet is like a pancake. The recipe for both is very similar except that pikelets have a thicker batter, resulting in a slightly denser cake. They are also typically 3-4 inches in diameter while pancakes can range in size. Pikelets can be enjoyed hot or cold, and are served with syrups, butter and fruit syrups.
Pikelets, just like pancakes, are incredibly easy to whip up. The whipped cream does need a day to steep the lavender, but other than that, easy peasy! (Is it wrong that I’ve been saying that phrase a lot lately?)
To prepare the lemon poppy seed pikelets, first, combine the dry ingredients in a medium bowl. Make a well in the center and add the wet ingredients. Whisk until combined, stirring in the poppy seeds last.
Whenever I make pancakes, I heat the griddle and smear butter on the pan. I then wipe the griddle clean with a paper towel and proceed to cook the pancakes. I swear, my pancakes come out perfectly every time. The seasoning of the griddle prevents the pancakes from sticking and allows them to flip with the greatest of ease.
Serve these delicious lemon poppy seed pikelets hot, warm or cold with a big dollop of lavender whipped cream and pat yourself on the back.
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