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These pikelets are very filling, and a little dry. Be careful not to overcook them, and they are too dry to eat with maple syrup. Instead use freshly squeezed lemon juice and raw turbinado sugar (or just plain white sugar).
Adapted from bills food 125g (1 cup) wholemeal all-purpose flour 1. Sift the flour and baking powder into a bowl. Add the sugar and salt and stir to combine. Add the egg and milk and whisk until smooth. 2. Heat a large non-stick frying pan over a medium heat and brush with butter, being careful not to let the butter brown. Spoon tablespoons of mixture into the pan to form pikelets about 3 inches in diameter, and cook for about 2 minutes, until bubbles appear on the surface. Turn the pikelets over and cook for another 30 seconds. 3. Serve hot from the pan with extra butter, a sprinkle of sugar and a squeeze of lemon. Makes 12 pikelets, serves 2.
Wholemeal Pikelets « - b r o w n b r e a d - g i r l - - - - - - - - - - - - - - - - - - - - - - says:
March 26th, 2008 at 10:52 pm
[…] wholesome but it was abit dry, shall have it with a fresh squeeze of lemon next time like what Infaredherring […]
jiaying says:
March 26th, 2008 at 11:24 pm
i love how your pikelets turned out so thick and fluffy! (: |
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My mom has been making these for a few years. I usually smother them with butter, add a little syrup, and take with a full glass of milk. Sorts out the dryness issues in that “country boy” kind of way.
Try adding blueberries or raisins to the mix. Cliche, but so for a good reason.