Description
These little pikelets are soft, tender and just sweet enough, with lightly crisp edges from the pan. Letting the batter rest for 30 minutes gives the flour time to hydrate, so you’ll get lovely little pancakes that are easy to cook and even easier to eat.
Ingredients
Units
Scale
- 250 ml cake flour
- 10 ml baking powder
- 1 ml salt
- 30 ml sugar
- 1 large egg
- 200 ml milk
- 15 ml melted margarine, plus a little extra for greasing the pan if needed
Instructions
- Sift 250 ml cake flour, 10 ml baking powder and 1 ml salt into a mixing bowl. Stir in 30 ml sugar.
- In a separate bowl, beat 1 large egg, 200 ml milk and 15 ml melted margarine until well combined. Make sure the melted margarine has cooled slightly before adding it so it doesn’t scramble the egg.
- Pour the wet mixture into the dry ingredients and stir until you have a smooth, fairly thick batter. Don’t keep beating once the flour has disappeared. A few tiny lumps are fine, and overmixing can make the pikelets less tender.
- Cover the bowl and leave the batter to stand for 30 minutes. This little rest is worth doing because it gives the flour time to absorb the liquid and helps the batter settle.
- Heat a lightly greased griddle or frying pan over medium heat. If the pan is too hot, the outside will brown before the middle has had a chance to cook, so adjust the heat as you go.
- Drop spoonfuls of batter onto the hot pan, leaving enough room between each one to flip them comfortably. Cook until bubbles appear across the surface and the edges look set, then gently flip and cook the other side until lightly golden brown and cooked through.
- Transfer the cooked pikelets to a plate and continue with the remaining batter, lightly greasing the pan again only if needed. Serve warm with butter, jam, syrup or whatever you fancy.
Notes
Prepared, tried, and tested by Rabia
