Pikelets With Berries Recipes

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PIKELETS



Pikelets image

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

1 cup flour, sifted
2 tablespoons sugar
2 teaspoons baking powder
1 egg, beaten
3/4 cup milk
2 tablespoons butter, melted

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).

PIKELETS (SCOTTISH PANCAKES)



Pikelets (Scottish Pancakes) image

My Aussie friend uses this recipe as her standard pancake recipe. Pikelets are the Scottish version of the southern British crumpet. They are also great for afternoon teas. Serve with fresh-squeezed lemon juice and sugar, or with butter and jam. I always thought that I had the best pancake recipe in the world until I tried these!

Provided by Deanna Latendresse

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 35m

Yield 5

Number Of Ingredients 6

1 cup self-rising flour
¼ cup sugar
¼ teaspoon baking soda
1 egg, lightly beaten
¾ cup milk
1 tablespoon butter

Steps:

  • Sift together the flour, sugar, and baking soda in a large bowl. Slowly add the egg and milk while stirring continually until smooth.
  • Place a skillet over medium heat. Lightly coat the surface of the skillet with butter. Pour 1/8 cup of batter into the skillet. Cook until bubbles begin to appear on the surface of the batter; flip and continue to cook until lightly browned on the bottom, 1 to 2 minutes each side. Reapply butter to the skillet between batches.

Nutrition Facts : Calories 180.2 calories, Carbohydrate 30.3 g, Cholesterol 46.2 mg, Fat 4.3 g, Fiber 0.7 g, Protein 5 g, SaturatedFat 2.3 g, Sodium 425.8 mg, Sugar 11.8 g

PIKELETS WITH BERRIES



Pikelets With Berries image

I haven't ever made pikelets but I've eaten them - long ago. This recipe, when I chanced upon it, evoked nostalgic memories of carefree 1950s Australian after-school afternoon teas at friends' houses, and of the mothers who'd made these pikelets for their 5-10 year olds and friends arriving home from school. Unlike the pikelets in this recipe, those pikelets were usually served with jam and cream. Some were even just buttered. This pikelet recipe is adapted from a recipe card - in a 'Pan or Wok' series of recipes from International Masters Publishers Ltd..

Provided by bluemoon downunder

Categories     Dessert

Time 13m

Yield 4 serving(s)

Number Of Ingredients 11

125 g self-raising flour
25 g unsalted butter
1 large egg
125 ml low-fat milk
15 g caster sugar
1 tablespoon sunflower oil
2 tablespoons orange juice
1 teaspoon arrowroot
350 g mixed berries, dried and hulled (blackberries, raspberries, strawberries, blueberries, washed)
25 g demerara sugar
300 ml double cream, low-fat is fine, to serve

Steps:

  • Sift the flour into a mixing bowl, add the butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs.
  • In a separate bowl, beat together the eggs and the milk, then add the egg-milk mixture to the flour-butter-breadcrumb mixture.
  • Then stir in the caster sugar and mix all the ingredients until you have a smooth batter.
  • Heat the oil in a heavy-based pan and drop in spoonfuls of the batter, spacing them well apart.
  • Cook the pikelets until the surface starts to bubble, then flip them over with a spatula or egg-slide and cook the other side, for about 2 minutes.
  • Remove the pikelets, transfer them to a plate and keep them warm. The batter should make about 8 pikelets in total.
  • Once all the pikelets have been made, wipe the pan.
  • Mix together the orange juice and arrowroot.
  • Heat the orange juice and demerara sugar in the pan, stir in the orange juice mixture, add the berries and cook for 2-3 minutes, or until the sauce thickens.
  • Whip the cream into soft peaks, divide the pikelets between 4 serving plates, top with spoonfuls of whipped cream and fruit and serve.

Nutrition Facts : Calories 611.4, Fat 38.8, SaturatedFat 21.9, Cholesterol 172.7, Sodium 460.9, Carbohydrate 59.6, Fiber 2.5, Sugar 12.5, Protein 8.7

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