The pikelets need a bit of attention, and while fresh is best, if your Christmas morning is busy you can make them the day before and store, once cool, in an airtight container overnight.





Average: 3.4 (5 votes)


  • 1 tbsp lemon juice, plus lemon wedges, to serve
  • 240 g (1 cup) sour cream or mascarpone
  • 2 avocados, thinly sliced
  • 2 cooked lobster tails, meat removed, sliced into rounds
  • tarragon leaves, to serve


Buckwheat pikelets

  • 300 ml lukewarm milk
  • 2 tsp (7 g sachet) dried yeast
  • 2 tsp caster sugar
  • 80 g plain flour
  • 40 g butter, melted, cooled, plus extra, to cook
  • 80 g buckwheat flour or plain flour
  • 2 eggs, separated

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time 1 hour and 10 minutes

For pikelets, place half the lukewarm milk in a bowl with yeast and 1 teaspoon of sugar, whisking to dissolve sugar. Set aside in warm, draught-free place for 10 minutes or until mixture bubbles.

Add plain flour and stir until smooth. Set aside in a warm, draught-free place for another 30 minutes or until mixture doubles in size.

Add melted butter, buckwheat flour and remaining 1 teaspoon of sugar and stir until batter is smooth. Add remaining 150 ml lukewarm milk, egg yolks and ½ teaspoon of salt and set aside in a warm, draught-free place for a further 30 minutes or until it doubles in size again.

sing an electric mixer, whisk egg whites with a pinch of salt to soft peaks, then fold through batter. It should be a thick, airy consistency; add some milk if too thick.

Heat a small knob of butter in a small frying pan over medium heat, and ladle in enough batter to make a 13 cm round; the batter should spread on its own, with a slight tilt of the pan if necessary. Cook for 2 minutes or until golden underneath and bubbles form on surface. Using a spatula, flip pikelet over and cook for a further 2 minutes or until golden. Rest pikelets in a single layer to cool. Repeat with remaining mixture to make 12 pikelets.

Arrange pikelets on plates, one per person. Mix lemon juice with sour cream and spread over centre of pikelets, leaving a border around edges. Place avocado slices on sour cream, then top with lobster and a few tarragon leaves. Season with salt and pepper and serve with lemon wedges.



Photography Alan Benson. Food preparation Sadie Chrestman. Styling Michelle Crawford.


As seen in Feast magazine, Dec/Jan 2014, Issue 38.