Pikelets

Pikelets

By
From
My Grandma's Kitchen
Makes
15

On Sundays we always cook pikelets together. Grandma knows how to make them as light as a feather. We each take a turn flipping them in the pan, then we pile them up high with Grandma’s strawberry jam.

Ingredients

Quantity Ingredient
1 cup self-raising flour
2 tablespoons sugar
1 egg
1 cup milk
40g butter, melted
extra butter, for frying and to serve
jam, to serve

Method

  1. Sift the flour and sugar into a bowl. Make a well in the centre and add the egg, milk and melted butter. Start stirring the wet ingredients, gradually drawing in the dry ingredients. Stir until just combined. Do not overmix – it should be slightly lumpy.
  2. Melt a little butter in a non-stick frying pan over medium heat. When the butter is bubbling, drop large spoonfuls of the batter into the pan and cook for 1 minute, or until bubbles appear on the surface. Turn and cook on the other side until golden. Repeat with the remaining mixture. Serve the pikelets warm or cool with butter and jam.

Note

  • You can make berry pikelets by lightly stirring ½ cup of fresh or frozen blueberries or raspberries through the batter.
Tags:
Louise
Fulton
Keats
Margaret
Grandmas
Kitchen
kids
kid
child
friendly
kid-friendly
child-friendly
children
easy
junior
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