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Pink Lady™ Apple and Buckwheat Pikelets with Honey, Walnuts and Mascarpone

December 21, 2019

Commissioned to celebrate the Pink Lady Apple, this simple recipe with deliciously comforting results is kind of child’s place. Superb as a special breakfast treat or afternoon tea, the apple rings cooked in the pikelet mix is a terrific way to incorporate fresh fruit. Blueberries, strawberries and slices of stonefruit can also be used instead of the apple.


(Serves 4)

1 cup walnuts

1 cup self-raising flour

½ cup buckwheat flour

1 tbsp caster sugar

2 eggs

1 cup milk

30 g butter

2 Genuinely Southern Forests Pink Lady™ apples, thinly sliced

4 tbsp honey

4 tbsp mascarpone


  1. Preheat oven to 180˚C.
  2. Lay the walnuts on a baking tray and toast in the oven for 10 – 15 minutes until the skin is a little darker. Allow to cool.
  3. Place the two flours and caster sugar in a bowl and make a well. Crack the eggs into the well and together with the milk, whisk into the dry ingredients to make a thick batter.
  4. Heat a little butter in a pan until foaming and then pour enough batter into the pan to make pikelets about the same diameter as the apple slices.
  5. After a minute, lay the Pink Lady slices on top of the pikelets. Cook for another minute before flipping and cooking the apple side another 2 minutes.
  6. Rub the walnuts with your fingertips to crumble and remove the toasted skins. Serve the pikelets in a stack drizzled with honey and served with a spoonful of mascarpone and walnuts.


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