Piklets Food
THE GREAT AUSTRALIAN PIKELETS
Yummy golden little pancakes served warm with jam or honey. Every Australian would have made these many times throughout their youth. My son had his little friend over today and I ended up making a second batch because the boys gobbled them up and begged for more.
Provided by Catherine Robson
Categories Lunch/Snacks
Time 25m
Yield 15 pikelets
Number Of Ingredients 4
Steps:
- In a pouring jug, whisk together well the egg, sugar and half of the milk.
- Add the flour and mix thoroughly.
- Then add milk until the batter is the consistency of a thick cream.
- Beat until smooth.
- Pour about a soup spoon sized amount onto a preheated lightly greased frypan (You will need to start about medium high heat but after a few rounds you will need to drop it back to medium).
- Flip with a spatula when the top is all bubbly (should be a lovely golden colour), and cook the other side.
- Remove from pan and pile piklets up on a plate (cover with a paper towel so they don't go rubbery).
- Serve with jam, honey or maple syrup etc.
- Enjoy.
Nutrition Facts : Calories 53.2, Fat 0.7, SaturatedFat 0.3, Cholesterol 13.5, Sodium 8.9, Carbohydrate 10.1, Fiber 0.2, Sugar 3.4, Protein 1.6
PIKELETS
My grandma's recipe. These are so yummy, I just pick them up and eat them with my fingers (not very ladylike I know) but is great served with cream and berries or ice cream or however you like them really. These are even lovely cold, take along to picnics and spread with jam and a little cream, or just jam by itself.
Provided by Perfect Pixie
Categories Breakfast
Time 10m
Yield 16-20 serving(s)
Number Of Ingredients 6
Steps:
- Mix all of ingredients.
- Cook like pikelets.
- (Take a tablespoon of the batter at a time and drop in a frypan with butter and basically cook as if it were an American pancake - brown underneath and then turn over - should be a lot smaller than normal pancakes).
PIKLETS
This is my Nan's recipe. Old-fashioned recipes always taste the best, which is definatley the case for these piklets! The batter may be a bit thick so add a little more milk to get it to the consistency you prefer.
Provided by gingerbread101
Categories Lunch/Snacks
Time 20m
Yield 12 piklets
Number Of Ingredients 7
Steps:
- Sift flour, bicarb soda and sugar together in a large bowl.
- In a seperate bowl combine the egg, milk and vinegar.
- Combine the wet and dry ingredients together and whisk well until smooth. Add the melted butter and mix well.
- Heat a pan over moderate heat, melt a small amount of butter in it.
- Drop tablespoonfuls of the batter into the pan and cook until bubbles appear on the top. Flip piklets and fry on other side until golden.
- Continue with the rest of the batter. Serve hot or cold.
Nutrition Facts : Calories 67.2, Fat 1.9, SaturatedFat 1, Cholesterol 21.6, Sodium 44.1, Carbohydrate 10.6, Fiber 0.3, Sugar 2.2, Protein 1.9
PIKELETS
I can't believe that noone else has posted the humble pikelet, a mini-pancake. I like mine with plain butter on top or with raspberry jam and a blob of cream a la a Devonshire tea. Perfect to have with a cup of tea for afternoon tea.
Provided by Missy Wombat
Categories Breakfast
Time 15m
Yield 1 batch
Number Of Ingredients 7
Steps:
- Beat the egg and sugar until thick and add with the milk to the sifted flour, salt and baking powder.
- Add the melted butter last.
- Mix until smooth and cook in spoonfuls on a hot greased griddle or frypan.
PIKELETS - GOOD OLD AUSSIE ONES
This is a recipe from a collection of hand me down recipes for good old fashioned Aussie cooking. I have no idea where this recipe originated. My mother always used soured milk to make light tasty pikelets.
Provided by Chrissyo
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Sift the flour, salt and bicarbonate of soda together into a medium sized bowl.
- Make a well in the centre, add the sugar, egg, soured milk and the melted butter.
- Stir gradually, drawing in the flour from the sides, to make a smooth batter.
- Put tablespoonfuls of the batter on to a hot, greased griddle or fry pan.
- If the batter thickens while cooking the pikelets just add a little more milk.
- Use enough milk to make the batter the original consistency.
- Cook each pikelet until bubbles appear on top and brown underneath.
- Turn the pikelet to brown the other side.
- Continue until all the batter is used.
- Serve with strawberry jam and cream.
Nutrition Facts : Calories 58, Fat 1.5, SaturatedFat 0.8, Cholesterol 18.6, Sodium 54, Carbohydrate 9.2, Fiber 0.3, Sugar 1.1, Protein 1.8
PIKELETS
A Welsh take on American pancakes.
Provided by lluchuen
Time 14m
Yield Makes about 24 pikelets
Number Of Ingredients 6
Steps:
- Sieve the dry ingredients, then add sugar. Mix with the milk and eggs until a thick batter is formed.
- Place tablespoon of batter onto a hot greased griddle. Do this for each pikelet. Keep at a steady heat. Turn pikelet when bubbles appear and burst.
- When cooked, cover with a dry cloth. Though they are nice on their own, they are best served with jam and cream or just butter.
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PIKELETS | RECIPETIN EATS
From recipetineats.com
4.9/5 (48)Total Time 17 minsCategory BreakfastCalories 69 per serving
- Whisk flour, baking powder and sugar in a bowl. Make a well in the centre, add egg, milk and vanilla. Whisk until the batter is almost lump free - a few small ones is ok. The batter should be the consistency in between maple syrup and tomato sauce - see photo above in post.
- Melt butter in a NON STICK skillet over medium high heat. Then WIPE all the butter off with a paper towel so there are no visible drops of oil. This is how the first batch comes out beautifully golden instead of splotchy.
- Place 2 tbsp of batter (or 1/2 filled ice cream scooper which is what I use) into the skillet. Cook until bubbles appear on the surface (see photo) then flip and cook the other side until golden (usually around 1 - 1 1/2 minutes). Repeat with remaining batter.
BASIC PIKELETS - HEALTHY FOOD GUIDE
From healthyfood.com
3.8/5 Total Time 30 minsCategory BreakfastCalories 67 per serving
- 1 Sift flours and baking soda into a medium mixing bowl. Add buttermilk to mixture with egg and stir until batter forms.
- 2 Brush or spray a medium heavy-based, non-stick frying pan with oil and set over medium heat. Drop tablespoons of batter into pan 2-3cm apart and cook for 1-2 minutes, or until small bubbles appear on pikelets’ surface. Flip pikelets and cook for 1 more minute, or until lightly golden.
- 3 Repeat cooking process with remaining batter, transferring cooked pikelets to a plate (keep them warm in a low-temperature oven).
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