Pikelets

Pikelets

By
From
The Margaret Fulton Cookbook
Makes
12
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 cup s.r. flour
A pinch salt
2 tablespoons sugar
1/4 teaspoon bicarbonate of soda
1 egg
1/2 cup buttermilk and milk, (or all milk with 1 teaspoon vinegar added)
2 tablespoons melted butter
butter, extra for frying

Method

  1. Sift the flour, salt, sugar and soda into a bowl. In another bowl, beat the egg with the buttermilk and melted butter. Make a well in the centre with a wooden spoon. Add the egg mixture to the well and stir gradually, drawing in the flour from the sides to make a batter (it should still be slightly lumpy and not over mixed).
  2. Put tablespoonfuls on to a hot, greased griddle or heavy-based frying pan. If the batter thickens, add a little more milk. Cook until bubbly on top and brown underneath. Turn to brown the other side. Transfer to a clean tea towel and lightly cover with a towel, until required. Serve with butter and jam, if liked.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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