Along with the usual bread (for me) and naan (for dinner tonight) I spent some time today making pikelets. Â I always plan to have left overs for lunch boxes, but that assumption should only be applied when the boy isn’t home. Â Growing teenagers tend to eat when their eyes are open, so of course even a double batch doesn’t really touch the sides in our household.
So first …. the recipe.
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Datcat’s Pikelets
1 cup of self raising flour, 1 tbsp sugar, pinch salt, 1/2 tsp vanilla, 1/2 tsp baking powder, 1 cup milk, 1 egg, Â 1 tbsp butter (melted).
1. Â mix together dry ingredients
2. Â mix together wet ingredients
3.  mix together wet and dry ingredients  (wow this is complex huh?)
4. Â mix well until smooth
5. Â allow to stand for at least 20 minutes
6. Â drop tablespoonfuls ont a greased pan. Â wait for bubbles, turn and cook other side
7. Â remove to a plate
8. Â eat with jam and cream (optional)
I am not Pioneer Woman, so I didn’t photograph the ingredients, but I tend to think my readers are sensible, intelligent types …. who can read a recipe. Â Here is the mixed batter …. you may not see them, but the tiny flecks aren’t fly poo, they are vanilla seeds. Â My new love is vanilla bean paste …. gorgeous stuff.
This adorable thing is a Bessemer Pikelet Pan. Those holes ensure that my pikelets are uniform, and therefore I look like a legend.
And this is my groovy baby pastry brush. Made of silicon, doesn’t melt onto the pan, can go in the dishwasher.
Basting the pan with melted butter is not necessary but oh so yummy. I am good and don’t do this for every lot of pikelets, otherwise it would not be very healthy.
Testing the pan …. this is to be sure the heat is high enough, and how the batter goes, as results can vary. This one usually ends up a bit doughy, but who cares, since I usually eat it before it gets a chance to cool down
Time to start cooking. Fill the holes to approximately 2/3rd’s full, or drop a tablespoonful onto a greased pan. That spoon I am using is my chocolate making spoon, but it measures out the perfect amount.
Once bubbles appear (only a few, not the whole surface), turn and cook the other side.
While each batch is cooking, indulge in your favourite addiction …. this is mine. My world would end if I didn’t have this
Pile the cooked pikelets high on a plate. You will notice the ones that are speckled, and some that are a uniform colour. The speckled ones are when I have basted the pan with butter, the plain are what you get with the non-stick surface.
Serve to a waiting ravenous crowd. Serve with your choice of topping. For my daughter, thats drowning them in maple syrup and eat them with a knife and fork. Hubby and son are more traditional, with butter and honey, jam or golden syrup.
BTW: That enormous pile is a result of me doubling the recipe, and there were still none for my lunchbox. *sigh*
