As most of you know, I have one son, Tommy. But Tommy has a dear friend, Jeremy, from Australia, going to school in New York, who has lived with us off and on for years. Jeremy is with us on Sundays for family dinners, spends holidays with us, and is like a son to me. Being from Australia, he has many friends here, but there’s no family. I have adopted him while he’s here. Many times I like him better than my own … kidding. Mostly. Kinda. Oh, okay, Tommy edges him out, but only slightly.
When it’s family dinner, family is what we gather, and that always includes Jeremy. Jeremy eats as if he’s going off to a foodless planet, so a lot more has to be cooked when he comes. Nice to see a boy with a healthy appetite. Downside of that … HE’S SKINNNNNNNY, to the point that you just want to give him a smack, but wouldn’t!
This particular Sunday when he said he was coming for dinner, he asked if he could come and make pikelets. Nope, I didn’t know either. I honestly thought perhaps he was talking about mini pickles or some sort of fish dish. Nope. Pikelets are a type of pancake. A sweet pancake that you can serve with jam and whipped cream, or butter, sugar and lemon.
Jeremy brought over his grandmother’s recipe and away it went …
- 1 C self-raising flour
- 1/4 t bicarbonate of soda (baking soda)
- 2 T sugar
- 1 t white vinegar
- 1 egg, lightly beaten
- 1 T butter, melted
Sift flour and bicarbonate of soda into a mixing bowl. Add sugar and beaten egg. Combine milk and vinegar and add to mixture in bowl. Fold in butter.
NOTE: Now, here is where we ran into trouble. The mixture was a little too thick. We added tablespoons of water until it loosened up a bit, but Jeremy over mixed it a bit and they were a little too dense. DELICIOUS, but dense. Even this way there wasn’t a single one left!
Add a pat of butter to a hot pan. Drop the batter by tablespoons. Your pikelets should be about 2 inches in diameter.
I tried this again, and adapted this recipe from Bill Granger’s book, bill’s food by Bill Granger. If you haven’t tried any of his recipes, you should. He’s a fabulous chef, and quite easy on the eyes!
- 125 g (1 C) all purpose flour
- 2 t baking powder
- 2 T raw sugar
- 1 egg, lightly beaten
- 170 ml (2/3 C) milk
- Butter for greasing the pan
Sift the flour and baking powder into a bowl. Add the sugar and stir to combine.
Add the egg and milk and whisk until smooth.
Heat a large non-stick frying pan over a medium heat and brush with butter, being careful not to let the butter brown. Spoon tablespoons of mixture into the pan and cook for about 2 minutes, until bubbles appear on the surface. Turn the pikelets over and cook for another 30 seconds.
Serve hot from the pan with extra butter, a sprinkle of sugar, and jam.