Basic Pikelets Recipe
Ingredients
| 1 cup self-raising flour | ||
| 1/4 cup castor sugar | ||
| Soda bicarbonate | 1/4 Teaspoon | |
| Egg | 1 | |
| 3/4 cup milk, approximately | ||
| White vinegar | 1 Teaspoon | |
| Butter | 15 Gram, melted | |
Directions
1.Sift flour, sugar and soda into medium bowl, make well in centre.
Gradually stir in combined egg, milk and vinegar, stir until smooth.
Stir in butter.
Batter can be made in blender or processor; combine all ingredients, blend until smooth.
2.Heat electric frying pan to 6 1/2 or 175 degrees Celsius, or heat medium heavy-based frying pan over medium heat.
Lightly grease pan evenly with butter.
It should not be necessary to grease again; excess greasing will give you white spots on the first cooked side of the pikelets.
Drop dessertspoons of batter into pan from tip of spoon; this will make rounded pikelets.
Allow room for spreading.
3.When bubbles start to appear, but just before they burst, turn pikelets with slide or spatula and cook until golden brown on the other side (this side will not take as long to cook as the first side).
Do not turn pikelets back over onto the first side; this will only toughen them.
If pikelets are cooked for too long on the first side, they will have a white rim around the edge.
Gradually stir in combined egg, milk and vinegar, stir until smooth.
Stir in butter.
Batter can be made in blender or processor; combine all ingredients, blend until smooth.
2.Heat electric frying pan to 6 1/2 or 175 degrees Celsius, or heat medium heavy-based frying pan over medium heat.
Lightly grease pan evenly with butter.
It should not be necessary to grease again; excess greasing will give you white spots on the first cooked side of the pikelets.
Drop dessertspoons of batter into pan from tip of spoon; this will make rounded pikelets.
Allow room for spreading.
3.When bubbles start to appear, but just before they burst, turn pikelets with slide or spatula and cook until golden brown on the other side (this side will not take as long to cook as the first side).
Do not turn pikelets back over onto the first side; this will only toughen them.
If pikelets are cooked for too long on the first side, they will have a white rim around the edge.
Chef
