Pikelets

 Pikelets

Mouth watering Pikelets that are like pancakes, only better. Best served hot with lashings of butter and maple or golden syrup or cold with jam and whipped cream.

Makes approx. 12 Large Pikelets

INGREDIENTS:

1               Egg

1 Tbsp      Golden Syrup

1/2 Cup    Sugar

1 Cup       Self Raising Flour, heaped

1 Cup       Milk

METHOD:

1. In a bowl add the Egg, Golden Syrup and Sugar. Using an electric beater, beat till light and fluffy.

2. Gradually add the SR Flour and Milk alternately and mix. Add the flour first and mix to a batter then the milk to thin it out. This should help ensure no flour lumps. 

Make sure the batter is not too thin and not to thick. It should not be so thin that its transparent when you run it off the tip of a spoon and not so thick that it falls off in clumps. Somewhere in between. You'll soon learn the desired consistency the more times you make them.

3. Very lightly butter a non stick pan or hot plate and warm to a medium heat. Add spoonfuls to the pan unless you're doing large pikelets, making sure you leave room to flip them. 

I only have a little non stick pan so I just cook larger ones otherwise I'd be standing at the stove for a month of Sundays cooking them. An electric frying pan is ideal because you can cook 4 medium sized pikelets at once.

4. When the tops are bubbling flip them over and leave to brown. Timing between when they ready or not  can vary. Just keep checking. You'll soon get a feel for how long to leave them. You may need to adjust the temperature so they don't cook to quick and burn.

The first pikelet is always hard to get perfect so never worry about the first one. Your subsequent pikelets after that will look heaps better.

5. Double over a clean tea towel and lay it on top of a cooling rack. Once pikelets are cooked, place between the layers of the tea towel and cool.

6. Ready to cook your second pikelet?! By now the pan will be up to temperature and cooking times will be quicker.

Omg that line in the middle of my pikelet looks terrible but it makes no difference to the taste. Its just from my metal spatula that I'm using to flip the pikelets because its the only one clean!!!

Keep an eye on the temperature. Some of my previous devices would heat up the go cold then heat up again and cooking pikelets was a nightmare.

You can make little ones. These are particularly good for children or serve them with raspberry jam and whipped cream on a silver platter. Elegant!!! 

Or if you're a bit rough around the edges like me then you might like giant ones! With butter and maple or golden syrup.

I hope you enjoy making these quick and tasty pancakes, not pancakes. Great for breakfast, morning or afternoon tea, a snack on the run or for school lunches.

Absolutely delicious hot off the pan with lashings of butter, oozing with maple or golden syrup!