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Pikelets

Pikelets

School Holidays! So much time, so little to do! Only joking! Today we made pikelets for the kids for morning tea. Which was good actually because I now have a recipe to use and pass on. I usually cook with the precise measuring system called – a little of this and a pinch of that – so to actually measure out the ingredients was a good exercise. Now my daughter won’t look at me with that quizzical -I don’t understand look- that eight year olds seem to have!

What You Need:

  • 2 cups self raising flour
  • 1 tablespoon caster sugar
  • 1 teaspoon vanilla essence
  • 1 egg
  • 1 cup milk
  • pinch salt

What You Need To Do:

Sift the flour, sugar and salt into a large bowl. Crack the egg into a jug and pour half of the milk in as well and whisk until the egg and milk is frothy. Also add the vanilla to this mix.

Make a well in the centre of the flour and pour the milk mix in. Mix with a whisk, from the centre, gradually dragging flour into the centre liquid and add more milk until the batter is runny but still coats the back of a spoon. It will be full of air bubbles and very shiny in appearance.

Heat a frying pan and coat with a little olive oil and butter. Use some paper towel to remove the excess and then pour a spoonful of batter into the pan. Wait for the bubbles to burst and then flip it over to cook on the other side. They should be golden brown, but cooked through!

A little tip to keep the pikelets soft, is to put them on a plate and cover with plastic wrap, to trap a bit of the steam. Be sure to let a bit of steam out though because you don’t want them to go soggy. And no, I don’t mean let some steam off because the kids are pestering you for the pikelets that they can smell cooking!

Serve them hot with butter and honey or lemon and sugar ( my kids favourite)!