Monday, June 25, 2012

Perfect Pikelets for Impertinent People

Impertinent because I don't use measurements. I've been making hotcakes/pancakes and pikelets from this recipe from scratch since I was very young... I'm sure the recipe I use is a derivative of one from a kids' cookbook I had as a child but it is so long ago I'd not have any idea which one it was.

I'll include guesstimates as to measurements, but if you're a person who enjoys cooking as I do you'll likely be able to tell visually if you're doing it right.


- Milk
- Vinegar or Lemon Juice
- 1 Egg
- Sugar
- Salt
- Self Raising Flour
- Butter

What to do:

- Pour a good amount of milk into a mixing bowl. Around 1.5 - 2 cups.

- Add a splash (up to a couple of teaspoons maybe) of vinegar or lemon juice to the milk and let it sit for a while to sour the milk. Go have a cup of coffee or check in on Twitter while you are waiting.

- When the milk looks a bit bubbly, chuck in an egg and give it a bit of a whisk.

- Pour in some sugar, a few tablespoons or so will do it. And a pinch of salt.

- Add a half cup or so of the flour and mix it around. Keep adding half cups until the batter is a nice gooey consistency. Not too thick, not too runny. Just gooey.

- Melt a dob of butter in the microwave. I'd say a couple of teaspoons at least. I go a bit heavy on the butter to be honest, because butter is yum.

- Stir the melted butter into your batter.

- At this point you can allow the batter to rest for half an hour, or overnight if you're planning ahead. Or not at all if you are starving. The latter usually applies to me.

- Heat up your frypan or griddle and smear liberally with more butter. Add dollops of the batter to whatever size you like. We do the little pikelets generally because they are good for little fingers.
You'll know from your first batch if your batter is too thick because they won't cook through before overbrowning. If they do add a splash more milk to your batter and work it in.

- When the batter is lightly bubbling turn the pikelets. Once both sides are lovely and brown remove from the frypan. Smear with more butter and gobble them up!

We love our pikelets with bacon and maple syrup. Nom. Other faves are choc chip pikelets, or topped with cinnamon and brown sugar.

If you don't eat them all what is wrong with you? pop the leftovers in the fridge and enjoy cold with jam and cream. Or butter. Mmmm butter.

Do you have any childhood fave recipes?

No comments:

Post a Comment

What do you say?