Pikelets: Some For Now and Some For School
1 1/2 cups plain flour
1/2 cup white sugar
2 tsp baking powder
1 tsp bicarb soda
1/2 tsp salt
1 tsp vanilla essence
1/2 cup (or there abouts) or milk
3 tablespoons of melted butter- you could, of course use margarine, but it just doesn't taste quite as good.
Some butter for greasing your pan
1) No need to sift unless you have lumpy flour. Dump dry ingredients into a bowl. Whisk together.
2) Make a well in the centre of the dry ingredients and add vanilla, egg and butter, and about 1/4 cup of milk. Whisk well. If it's gluggy add more milk a little at a time. You might need more than half a cup or less depending on your flour.
3) Pre-heat your pan to the second hottest setting and bang in a bit of butter to melt. Make sure you have an egg flip on hand. I use an old fashioned icecream scoop (the one with the leaver handle thing that scoops the bottom of the scoop) and only fill it about half way per pikelet. When you plop the batter in, give it a little push around to make it into a oval/circle. If you've greased right, when they are cooked enough, they will easily slide off. They will also have a few burst bubbles in the centre.
4) Flip and cook on the other side- which wont take as long.
5) Serve with whatever you like, or nothing at all. I love some strawberry jam and whipped cream...
The great thing about this recipe is, that it makes enough to eat while hot, and leave some to pack into school lunches.
However, on the making of this recipe, exactly 3 pikelets were left... so no photo opportunity!
EDIT: I just made another batch of these and added 2 mashed bananas and 1/2 tsp cinnamon and omitted some sugar. Yummy! They were delicious!