Pretty pikelets
Pikelets over pancakes every time. They are just so cute. Perfect to share this spring, this recipe makes 14 to 16.
Ingredients
• 50g milk
• 50g neutral oil
• 100g plain flour
• 3/4 tsp baking powder
• 1/4 tsp salt
• 2 eggs
• 40g caster sugar
• 1 tsp vanilla essence
Method
- Warm the milk in the microwave for 20 seconds. Add the oil to the milk and set aside.
- Sift the flour, baking powder and salt together in a bowl. Set aside and keep the sieve handy.
- In a separate medium-sized mixing bowl, whisk the eggs, caster sugar and vanilla essence for two minutes, it will thicken and become fluffy.
- Whisk in the milk and oil.
- Put the sieve over your bowl of wet ingredients. Sift the dry ingredients into the wet and use a whisk to combine everything.
- Turn on the element to medium-low heat and warm a non-stick frypan. Lightly grease the pan with oil.
- Use a dessertspoon to spoon the batter into the frypan, one spoonful per pikelet. Flip when the surface bubbles have popped and then cook on the other side until golden.
- Serve with whipped cream and jam, lemon curd, butter or maple syrup. Anything you like!
Baker’s tips
- Your frypan will vary in temperature as you go along. Turn it up and down as needed so the pikelets don’t burn. If the frypan isn’t hot enough, the pikelets will take too long to cook and will dry out. Too hot and they will burn and be raw in the middle.
- Don’t overcrowd the pan! They spread a bit, and if there are too many in at once, it makes them super hard to flip.
- If you want to use this recipe for savoury toppings, like a salmon blini, drop the sugar to 5 grams and omit the vanilla essence.
