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Buckwheat pikelets with bacon and maple butter

From: gourmettraveller.com.au
SERVES 6

220 gm plain flour
50 gm buckwheat flour
2½ tsp baking powder
375 ml (1½ cups) buttermilk
125 ml (½ cup) milk
3 eggs
80 gm butter, melted, plus extra for brushing
½ cup finely chopped chives
Finely grated rind of 1 lemon
18 rindless bacon rashers
To serve: maple syrup
Maple butter
120 ml maple syrup
250 gm softened butter
1½ tsp smoked paprika

For maple butter, boil 80ml maple syrup in a small saucepan over medium-high heat until caramelised (1-2 minutes). Remove from heat, add remaining syrup and cool to room temperature. Place in a food processor, add butter, paprika and 1½ tsp sea salt, blend to combine, then refrigerate until required. Bring to room temperature before serving.

Sieve flours, baking powder and 1 tsp fine salt into a bowl and make a well in the centre. Whisk buttermilk, milk, eggs and butter in a jug, then gradually add to dry ingredients, whisking until smooth and well combined. Stir in chives and lemon rind (take care not to overwork). Set aside to rest for 30 minutes.

Preheat oven to 160C. Heat a frying pan over medium-high heat, brush with butter and, in batches, add ¼ cup batter for each pikelet leaving space between for spreading. Cook until bases are golden (1-2 minutes), then turn and cook until just cooked through (1 minute). Transfer to a baking tray lined with baking paper and place in oven to warm (5 minutes).

Heat a frying pan over medium heat and fry bacon until cooked to your liking. Drain on absorbent paper and serve hot alongside buckwheat pikelets, with maple butter for spreading and extra maple syrup to drizzle.