Pikelets with jam and cream are such an old-fashioned and timeless favourite. Who can resist these tasty little morsels?
A batch of pikelets is so easy to make. I always double the recipe and freeze them in quantities of four for school lunch boxes.
I have had absolute success with a gluten-free variation on this recipe. They turn out as light as fluffy as the original recipe.
It was Book Week at my daughter's school this week, and for the family picnic, I took in a basket filled with pikelets, jam, whipped cream and strawberries! We shared them out amongst a few and the 'extras' just couldn't get enough of them. Actually, neither could I.
4 tablespoons caster sugar
1 cup self-raising flour
¾ cup milk
¼ teaspoon bi-carb soda
1 tablespoon melted butter
Beat egg and sugar. Add flour alternatively with milk (in which carb soda has been dissolved). Add melted butter.
Have a hot greased pan ready. ( I use spray oil). Drop tablespoonfuls of mixture into pan. Brown both sides and lift out.
Serve with jam and cream or butter and honey or syrup.
For gluten free pikelets, substitute *Orgran self-raising flour directly.
Life for us has been all about survival on a shoestring budget. I cook from scratch and don't buy prepackaged mixes of anything. I've learnt how to live on very basic (and cheap) staples. I've raised happy and healthy kids and I believe that good food is central to a good life!
The Economics of Eating App is now available for purchase!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.