Pikelets

Who’s forgotten about Pikelets? Pikelets are the perfect thing to cook on a rainy afternoon with the kids, are quick enough to cook for an after school snack or when a friend drops by for a cup of tea. The ingredients will most likely already be in your fridge and pantry so there is no prior planning necessary and best of all you can be eating warm pikelets in under 30 minutes. If sweet isn’t your thing, make savoury pikelets by leaving out the sugar and adding an extra pinch of salt, delicious topped with sour cream and smoked salmon.

Ingredients

• 1/2 cup Milk
• 1 tsp Vinegar
• 1 cup Self-Raising Flour
• pinch salt
• 1/4 tsp Bi- Carb Soda
• 2 tbsp Sugar
• 1 Egg, lightly beaten
• 20gm butter, melted

Directions

Add the vinegar to your milk and set aside. Add the flour, salt, bi-carb and sugar to a bowl. Mix well to combine. Make a well (hole) in the flour mix and add the beaten egg.

Slowly draw in the flour from the sides of the bowl into the egg, with a whisk. Then add the milk bit by bit, continuing to drawn extra flour into the mix. When all the milk is added, whisk well to make sure there are no lumps. Add in the melted butter leaving behind a bit to grease the frypan. If the batter looks too thick to drop easily from a spoon add a splash more milk.

Heat a non-stick frypan over medium heat. Using paper towel, grease the frypan with the reserved melted butter. When hot add spoon fulls of batter to the pan, leaving space in between as they will spread out a bit. The pikelets are ready to flip over when bubbles appear on the surface. If the pikelets are getting too brown before the bubbles appear turn down the heat on the stove.

Remove to a plate, grease the pan again and repeat until all the batter is used up.

Eat warm with your choice of toppings, we like butter and strawberry jam but lemon and sugar is also popular as is cinnamon and sugar. I think sometimes we are too busy looking for the next new “thing” we forget about the classics….. Enjoy. Sheryl x