I like them warm, and stacked, and soaked in syrup. I sometimes like to top them with flavoured yoghurt or eat them with butter; I even sometimes like to eat them with ice cream or topped with plain jam. Oh, and they marry beautifully with fruit. My favourite? Red luscious strawberries nestling on top of the pikelets. Just make sure to have a small jug of thick cream beside you, as well as the sugar shaker. Can you imagine that? Heaven. Sadly, it’s not strawberry season here, so I’m happy to make do with my mother’s melon and ginger jam.
So what, I hear you ask, is a pikelet? Well, I like to think of pikelets as the natural younger siblings of pancakes! Apply the same principle to pikelets as you would to pancakes; make them smaller than you would pancakes, though. I tend to use self-raising flour in my pikelets so that they swell and rise like little cakes on the hot surface of the pan. The only difference, in my books, between pikelets and pancakes, is that pikelets need to be a lot – well – fatter.
Recipe: Awanthi Vardaraj
Photographs: Awanthi Vardaraj
150 grams self-raising flour
3/4 cup milk
Some butter to cook with
A topping of your choice
1) Combine the flour, milk, and the egg in a bowl and whisk until you have a smooth batter.
2) Heat a frying pan on medium heat and grease the pan with a little butter. Cook the pikelets individually on both sides; after they are cooked stack them on a plate beside the stove and continue to cook the rest of the pikelets.
3) Serve them warm with a topping of your choice.
1) This recipe makes between 25 to 30 small pikelets.
2) I don’t use non-stick cookware for a number of health reasons. All of my pans and pots are ironware, and they are all well seasoned. I cook my pikelets on ironware, and as you can see they are perfect.
3) I recommend freezing seasonal fruits and berries the right way; this is a great way to ensure that you have year-round produce and still eat seasonally. Why do you have to eat seasonal food? Well, it’s a great way to ensure that you eat food with fantastic flavours; seasonal ingredients taste best when they are seasonal. You are also buying food that isn’t flown in from other countries, which reduces the number of food miles they’ve travelled in order to get to your supermarket. This means less pollution in the long term. I have also discovered that seasonal food is cheaper, not to mention a lot more nutritious. It’s worth investigating, and I wholeheartedly recommend that you do!
Enjoy your pikelets, if you make them! What are some of your favourite weekend breakfasts?