Tuesday, 12 April 2011
How could you not love something that is called a "Pikelet?" I know!! What a cute name! It makes you think of wooded glens and fairies and little hairy men with knobbly noses and big feet in oversized shoes . . .
Crumpets toasted over open fires, tuck boxes, after school treats . . . Enid Blyton!
There seems to be a bit of confusion as to what Pikelets actually are. I have seen them as a type of "drop" crumpet . . . made with a yeast batter and loosely cooked on a griddle instead of in rings.
And I have seen them like the ones I made today, similar to a pancake, except smaller, and served cold and spread with softened butter and preserves.
Definitely scrummy yummy. (I know, I probably say that too much, but I just can't think of another word that says what scrummy says!)
Perfect little light bites of airy fluff, all moreishly buttery and sweet.
I do confess . . . I was bad. Coz . . . as you know, everything tastes even better with bacon, and I just couldn't resist. It's that old North American sweet and salty thing . . . Oh yah!! Nom Nom ☺
A drop scone or pancake by any other name. Yummy.
150g of self raising flour (1 cup)
1 TBS caster sugar
pinch of salt
185ml of milk (3/4 cup)
1 large free range egg
butter to brush the grill
Sift the flour, sugar and salt into a bowl. Beat together the milk and egg. Add all at once to the dry ingredients and whisk together until smooth. Heat a large griddle pan, or nonstick frying pan. Brush with butter. Drop the batter by tablespoons onto the heated griddle. Cook until bubbles appear on the surface and the bottom is lightly browned. Flip over and cook on the other side until golden. Allow to cool completely and serve with some softened butter and jam for spreading.
PS - I cooked these on my new Cuisinart Grill and Griddle. Look for more on this fabulous little item real soon!! I'm giving it a real workout before I let you in on all the details!