Edmonds’ Pikelets
Pikelets are delicious with butter and jam or jam and whipped cream – or with sour cream, smoked salmon and dill. To make American-style hotcakes, also known as pancakes, double this recipe and make them larger. Serve in a stack with butter, maple syrup, bacon and blueberries.
Ingredients
- 1 cup self-raising flour
- ¼ tsp salt
- 1 egg
- ¼ cup white sugar
- ¾ cup milk approximately
Instructions
- Sift the flour and salt into a bowl.1 cup self-raising flour, ¼ tsp salt
- In another bowl beat the egg and sugar with a whisk until pale and thick.1 egg, ¼ cup white sugar
- Add the egg mixture and the milk to the dry ingredients and mix until just combined.¾ cup milk
- Gently heat a non-stick frying pan and drop tablespoonfuls of the mixture from the point of the spoon onto the surface.
- When bubbles start to burst on the top of the pikelets, turn them over and cook the second side until golden.
- Place in a clean tea towel to cool.
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