Pikelets, as Miss7 informed me, as just smaller versions of pancakes. I disagree – pikelets are the chubbier, cuter, more rustic cousins to their elegant pancakey counterparts.
Pikelets always vanish in no time in the Hungry Mum house and these beauties, taken from the user-friendly cookbook After Toast by Kate Gibbs, were no exception.
Misses5&7 positively inhaled them for afternoon tea on the day I made them, and I put a few more in their lunchboxes for the next day. The huge amount of leftovers were put aside in a Tupperware. It emerged that the Hungry Dad ate the lot for breakfast the next day.
These are lovely and fluffy and are bound to be a hit with your clan, too.
The recipe calls for buttermilk, which I didn’t have, so I tried Ms Gibbs’ trick of making your own by adding 1 tablespoon of lemon juice to one cup of milk and setting aside for 10 minutes. Et voila! It worked! Happy days.
1 cup self-raising flour
pinch best quality sea salt
1 ½ tablespoon caster sugar
¼ teaspoon bicarb soda
1 cup of buttermilk
½ cup frozen raspberries
40g melted butter, plus extra for greasing the pan
LET’S GET TO IT:
Sift flour, salt, sugar and bicarb soda into large bowl.
Mix egg with buttermilk in a jug and tip into flour bowl. Mix gently, incorporating all the flour, then add raspberries. Don’t over-mix – the batter should have lumps.
Place extra butter into large frying pan and using a ladle put large dollops into pan.
Cook until bubbles start to form [about 3 minutes] then flip over and cook on other side until lightly golden.
Place cooked pikelets on plate and continue cooking the rest of the batter.
Serve with extra berries and cream, or eat as is.