Start your day with some Pikelet fun!
Pikelets!
Pikelets are one of the most fun breakfast foods! They’re like the friendly, smaller, lighter and cuter version of the grown-up pancake! They only take a couple of minutes to whip up and yet there are endless possibilities of what you can do with them. Well eat them of course! But there are so many possibilities of what you can eat them with! I like them with jam and cream, but they’re also fun with chocolate fudge sauce and hundreds and thousands! Ooh! Purty Colours!
I first remember making these when I was about 8 years old. Naturally I thought I was the best chef on the planet because I was able to cook a *real meal* by *myself* (Albeit there was probably a lot of help by the parents now that I think back) But at the time I thought I had really made a break-through in the cooking world.
Pikelets really are that easy to make. I’m sure everyone has made them at least once at some point of their childhood. Kids will probably need help with the *actual cooking* on the stove, but to them that really is only a minor step in the whole cooking process, as I recall, ‘I did ALL the mixing and stirring of ingredients and hence ALL the cooking!’ Aah! Good times!
Pikelets
Ingredients: 1 cup self-raising flour, 1/3 cup caster sugar, 1 egg, ¾ cup milk, 35g melted butter, extra butter for greasing
Heat a large frying pan greased with butter over low-medium heat. Add tablespoonfuls of mixture to the pan and cook for 1-2 minutes or until lightly golden on each side. (When cooking pikelets, bubbles will begin to appear as the pikelet is cooking. This is good! And once there are a few bubbles all over the pikelet you should turn it over.) Serve hot with jam or honey and cream!
Makes about 15
Tip! If you find that your pikelets are looking a bit brown possibly charred black. Turn DOWN the heat (your pan is probably just a tad hot) and ensure that your pan is well greased with butter.
Boat Heaven
your tip on the piklets is good. I find when making crepes or piklets I add just enough butter to grease the pan but as soon as the butter starts to smoke, whip it off the stove and then add the batter, this helps cool the pan briefly then as it reheats and bubbles appear flip the crepe and thats that.
HELP, I did ask on another blog as well, I have a couple of bottles of grange I need to knock off for my 60th in mid Nov. As well as some great half bottles of sticky sauternes.
What could you recommend I cook. I have access to an outside wood fired pizza oven, barby and wok burner. We will be 12 eating outside. I am a chef by trade and having cook's block! I will be doing my Gravlax salmon, Estonian Pirukad and a couple of cooked vegetable salads with a Napolean cake for the candle. What to have in the middle with the plonk.
No I am no longer rich I am on the dole but need to knock off these wines as I can't have them where I live.You may be able to help?
BUT i make great waffles: i.e. the toasty ones
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I would suggest a daube of beef or beef burgundy to go with your full bodied reds. Alternatively you could try a lamb cassoulet if lamb is more your liking and it wouldn't clash with the filling in your pirukad. Or maybe you could even substitute the pirukad for some homemade woodfired bread.
Just a thought
Yours look fabulous, though! One of my tips is to use sour milk, gives it that little something extra!
im just about to try to make some piklets an di found your recipe.. enlighting
it sounds quick , easy , affordable, and looks ever so scrumptious.
looking forward to tasting them immensly,
much love.
cinderella
Hi there, Just made some piklets for the children I care for here in Canada. Used to have them growing up in Tassie, used to love watching them rise after they had been flipped. Thanks for the recipe.