Pikelets Recipes
PIKELETS (SCOTTISH PANCAKES)
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
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
Smaller than pancakes and fluffier than crepes, pikelets make a great breakfast or snack. Serve with jam and cream or a hearty dollop of lemon curd.
Categories Breakfast
Time 15m
Number Of Ingredients 7
Steps:
- Sift flour and soda together into a medium bowl. Stir in sugar. Make a well in centre. Gradually stir in egg and enough milk for a smooth, pouring consistency. Rest 15 minutes.
- Heat a large, non-stick frying pan on medium. Brush with butter. Working in 3 batches of 6, drop tablespoons of batter into pan, allowing room for spreading. Cook 1-2 minutes, until bubbles appear on surface. Turn and cook 1 minute further, until golden. Brush pan with butter between batches.
- Transfer cooked pikelets to a wire rack. Serve warm with jam and cream.
Nutrition Facts :
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).
ORANGE PIKELETS
Needed a dairy-free and egg-free alternative and this works great.
Provided by jacki
Categories Bread Quick Bread Recipes
Time 24m
Yield 8
Number Of Ingredients 7
Steps:
- Combine 1/3 cup plus 1 1/2 tablespoon orange juice and sugar together in a bowl.
- Sift 3/4 cup plus 2 tablespoons self-rising flour and salt in another bowl. Add to juice mixture; mix until batter is just combined. Let batter rest, about 10 minutes.
- Heat a skillet over medium heat. Coat with cooking spray. Drop spoonfuls of batter into hot skillet and cook until golden, about 2 minutes per side.
Nutrition Facts : Calories 78.9 calories, Carbohydrate 17.8 g, Fat 0.2 g, Fiber 0.4 g, Protein 1.4 g, Sodium 193.4 mg, Sugar 7.4 g
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4.9/5 (41)Total Time 17 minsCategory BreakfastCalories 69 per serving
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- 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.
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- 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.
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RECIPE DETAIL PAGE | LCBO
1 to 2 green onions, minced, or 2 tbsp (25 mL) finely snipped chives. 1 To make pikelets, stir flour with baking powder and salt in a small bowl. In a medium bowl, break up mashed potatoes; whisk in egg and water. When combined, stir in flour mixture and parsley. Batter has a thin pancake consistency; if too thick add a bit more water.
From lcbo.com
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Combine both mixtures together. Add boiling water to the mixture and stir through. In a hot frypan, add a teaspoon of butter or oil. Put a tablespoon of the mixture into the pan, forming a circle. You should be able to make 5-6 pikelets each time, depending on the size. Once the mixture starts bubbling, flip it over.
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