These are like a cross between pancakes and crumpets. This is a recipe I had to adapt when /my daughters Brownie troupe were baking for one of their badges, so they could still be included.
This were actually a lot simpler to make than I first thought. They are a great breakfast dish or a tasty snack. I like them served with a bit of strawberry jam.
Equipment needed:
- Mixing bowl
- Large Spoon
- Frying Pan
Pikelets
Description
A lovely savoury snack or breakfast treat
Ingredients
Instructions
-
Combine the dry ingredients
-
Pour in liquid making sure it is lukewarm and whisk until all ingredients are combined into a smooth batter
-
Cover bowl with a tea towel and leave to rest for 1 hour.
-
After resting the mixture should have enlarged and have bubbles on top.
Using a large spoon, gently fold the mixture over a couple of times to knock the larger air bubbles out.
-
Warm a the frying pan and drop a tablespoon of oil in. Once warmed lower temperature to medium- low.
Using a tablespoon, drop spoonful's of the mixture into the pan and allow to spread to approx. 8cm in diameter. (The size of the frying pan will dictate how may you can make at once. I can usually fit 4 in my large frying pan)
-
Cook the pikelets on a medium-low heat until the bubbles have burst all over the top leaving crumpet-like holes, there is no wet batter remaining on the top and the underside of each pikelet is golden-brown. Flip the pikelets over and cook the other side for a further 1–2 minutes, or until golden-brown.
-
Remove from the pan and leave to cool on a wire rack,
Repeats steps 5 and 6 to cook the rest of the mixture.
Servings: 24 ServingCalories:83kcalTotal Fat:0.47gSodium:202mgPotassium:31.45mgTotal Carbohydrate:16.39gDietary Fiber: 0.75gSugars: 0.4gProtein:3gIron: 0.99mg
Note
We are a family of six and this recipe reflects that if you wish to make a small batch of 12 simply half all the ingredients.
To make gluten free swap out the flour for gluten free bread flour and swap to choice of alternative milk
