Chia Seed Pikelets, Butter Fried Apple, Crispy Mint, Nuts and Fresh Feijoa
Driving home from my parents place. Late afternoon. Golden sun is shining through my streaky windscreen causing ribbons of light to ripple out, temporarily blinding me. I dropped the sun-visor. A moment of absolute clarity: It's feijoa season. And so, completely at the wrong time of day, I raced the sun home to make these pikelets: chia seed pancakes stacked with rings of fresh feijoa, apple fried in butter with linseed and sunflower seeds, crispy mint leaves, fresh nuts, all drizzled with apple syrup and a squeeze of lime juice.
Ingredients (for 2 Servings of 4 Pikelets)
2 Tablespoons Black Chia Seeds
About a cup of milk, extra depending on how quickly you make the pikelets (the chia seeds absorb and thicken the
1 cup of flour
2 Teaspoons of Baking Powder
A pinch of salt
2 Teaspoons of Caster Sugar
For the rest
1 Rose Apple - cored and chopped into chunks.
Walnuts and Almonds, chopped
4 Feijoas, peeled and cut into rings
In a mixing bowl, mix chia seeds, one cup of milk, one egg, salt and sugar until well combined. Sift in the flour and baking powder and beat until the mixture is smooth. If it's too thick, add more milk. It'll continue to thicken as the chia seeds absorb the liquid. It should be thick enough to coat the back of spoon in a decent layer.
Put a knob of butter in a frying pan on medium heat. Add the apple chunks. Toss the apple in the butter. Cook until the apples start to brown, then add a tablespoon each of sunflower seeds and linseeds. Toss and mix them through, then lower the heat.
Next, in a non-stick or cast-iron frying pan, melt a knob of butter on a medium heat. Use about a 1/4 cup of mixture per pikelet.
During this process in the excess butter in the frying pan, gently fry the mint leaves until crispy (one-two minutes).
Serve up by having a layer of the apple, then layer four pancakes with three layers of feijoa. Put a bit of extra apple on top, then sprinkle with extra seeds, walnuts and almonds. Finally, scatter with mint leaves.
Drizzle with apple syrup and then spritz with a bit of lime juice.