Pikelets don't seem to be in the American lexicon - but they are firmly established in Australia
as small, fried, airy personal pancakes usually eaten with jam and cream (Peter).
as small, fried, airy personal pancakes usually eaten with jam and cream (Peter).
Pikelets
IngredientsThis should make about 40 x 3" diameter pikelets - enough for 2-4 people. FYI, AKA: pancakes.
1 cup regular flour 1 cup wholemeal flour 4 teaspoons baking powder 1/2 teaspoon bicarbonate of soda (baking soda) 2 teaspoons lemon juice or vinegar Pinch salt 1 1/4 cup of milk (or buttermilk and leave out lemon juice/vinegar) 2 eggs 4 tablespoons sugar 4 teaspoons oil or melted butter |
Method1. Thoroughly combine flour, bicarbonate of soda and baking powder. (Baking powder is a "leavening agent" which will add air and cause the pikelets to rise when cooking).
2. Add lemon juice or vinegar to milk (or use buttermilk).
3. Form a well in the flour and add eggs, sugar, milk and oil/butter. Mix strenuously with a wooden spoon until all lumps are gone. 
4. Heat a non-stick flat pan lightly coated with oil or butter.
|
5. Check for consistency - should be liquid enough to slow pour but still thick. Add more milk or flour if needed.
6. Pour around a tablespoon onto your cooking surface set to medium/high. 
6. When bubbles appear on the gooey top it's time to carefully turn using a flat plastic spatula.
7. Serve hot and continue cooking. 
|