Pikelets made by Nan on a cold range and cast iron hot plate. I make them either in the electric fry pan or on a tempoura plate placed on the induction stove top
Such a favourite for weekends and school lunches.
Makes about 8 – 10
1 cup Plain flour
1 tsp baking powder
1 egg
¼ cup of sugar
1 cup of milk or substitute such as soya etc
In a kitchen whizz or Kenwood beat egg and sugar until thick (or use a hand beater)
Sift flour, baking power into a continuing stirring whilst it is mixed together and add milk too and mix until only combined
This mixture is a batter, so it is good for it to sit for at least half an hour
Items to use to cook on can be – a girdle plate, electric frying pan, tempen plate or similar
Heat plate, then use ½ a potato to move around butter (or coconut oil) on hot dish
Drop tablespoonsful of mixture onto hot pan. Let the mixture drop from the tip of the spoon and that way you will get nice round pikelets
Turn them over just as the bubbles appear and about the same time on each side.
Remove from pan and place on a rack with a tea towel on the rack and place another tea towel over them to keep them warm whilst the remaining are being cooked.
In between cooking mixtures, use the potato with butter or oil to wipe and smooth the oil over the pan
Serve with raspberry jam and cream or just butter and jam.
Good for school lunches and can be stored in the freezer