Pikelets
From ‘And the Love is Free’ Print Book page 124.
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Pikelets are really just little pancakes, a bit thicker and spongier but just as delicious. I guess you could serve them for breakfast like pancakes but we preferred to cook up a batch for afternoon tea every now and then.
While my Mum, the cream lover, preferred the traditional jam and cream as her topping, some other members of the family were into melting butter on the top of the warm pikelets then drowning them in brown sugar for a super sweet crunchy experience.
1 cup self raising flour
pinch salt
1/4 teaspoon bicarb soda
2 tablespoons sugar
1 egg
1/2 cup sour milk: (or fresh with 1 teaspoon vinegar)
1 tablespoon melted butter extra butter to grease pan
jam and cream, to serve
brown sugar and butter, to serve
Sift flour, salt and bicarb soda.
Add sugar and make a well in the centre of the mix.
Pour in half the milk and the egg and mix until smooth, adding remaining milk and butter to make a smooth batter.
Heat frying pan until hot and grease with extra butter.
Place dessert spoonfulls of the batter onto the surface. Cook: until bubbles rise from the surface of the pikelets then turn and cook the other side until golden.
Serve with jam and cream or brown sugar and butter.
Add to my Old Favourite Recipes
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