Pikelets are a funny thing, say the word & my mind conjures up images of my youth eating them on a cold wet afternoon piled high with butter & jam.
They are according to wikipedia a type of pancake eaten in Australia & New Zealand, I guess if you were going to describe them!
I would say they are a dense little american style pancake, but not really like a pancake at all !
Most at home beside a pot of hot tea & rather more sophisticated piled with jam & whipped cream.
Children love them, adults adore them...but not all pikelets are created equal !
I have tasted & made some stodgy uncooked versions.
There are numerous recipes & if you are lucky enough to be handed one down, or found one that works lucky you !
This one comes again from Alexia Johnstones - Ladies a plate its simple & turns out perfect every time. Pikelets are the fall back staple for unexpected visitors, after school munchies.
Eat them hot, straight of the girdle or pair them up & pop them in your lunchbox ...... simple goodness
- 1 egg
- 30 g caster sugar
- 170 ml milk
- 125 g flour
- 1 tsp baking powder
- 15 g melted butter
- 25 g golden syrup*
* optional - I think makes them better !
1. Heat a heavy based frying pan or if you have one an electric frying pan on med high
2. Put egg and sugar in bowl and beat until pale & fluffy
3. tip in the milk and sifted flour & baking powder and lastly the melted butter ( if using golden
syrup melt this with the butter ) , mix to a light spongy batter - don't over mix
4. Grease the surface of your pan with butter and using a big spoon hold vertically and pour
the mixture from the tip to make circles ( make about 5- 6 at a time )
5. Wait until bubbles appear on the top of pikelets and burst, then you know they are ready to
be flipped,flip them carefully and cook for a minute more till nicely golden brown
6. Pile them between a clean tea towel till you are finished cooking them all, then spread with
butter and jam or if your feeling fancy whipped cream & jam !