Margaret Fulton’s Pikelets
An Australian classic. Great for breakfast or a cold winter’s afternoon tea.
Ingredients
1 cup self raising flour
1 pinch of salt
2 tablespoons of sugar
¼ teaspoon of bicarbonate of soda
1 egg
1 cup of milk soured with 1 teaspoon of white vinegar (or ½ milk, ½ buttermilk)
2 tablespoons of melted butter (about 30 grams from stick) and extra butter for frying
Instructions
The manual way
Sift the dry ingredients into a bowl and make a well in the centre. Mix the wet ingredients together in another bowl. Poor into the well and using a wooden spoon gently mix, drawing the flour in gradually from the sides until the batter is formed. It should still be slightly lumpy.
The quick way
Chuck the dry ingredients into a food processor and pulse it a few times to mix. Add the egg, milk and butter and pulse until mostly mixed.
Cooking
Heat a frypan on medium heat with a little butter. Put ¼ cupfuls into the frypan and cook until the bubbles rise through the batter. Flip and cook the other side.
Serve with your favourite preserves, or with sugar and lemon juice (my favourite).
Makes 12.
RELATED Book review Margaret Fulton’s Cookbook
6 thoughts:
Every Sunday morning we have pancakes for breakfast. The children love it and makes Sunday mornings special and a break in their routine. At the moment I use one of those bottles you just add water and shake like crazy which the kids love doing and they feel that they've made breakfast. Time is short in the mornings as we go our church service starts at 8.30am and was wondering if the pikelet recipe could be made the night before?
Madam2Bar, probably it would work, but you'd have to try it. The best batter is left for at least 1/2 an hour to allow the protein strings to develop in the flour, but I'm not sure what would happen over 12. Might be OK as long as your fridge was very cold.
If you do have a food processor though, you could load it up with the dry ingredients the night before and have a jug with the wet ones and just combine and blend. It would be very quick then.
You mispelled thought in your header:
Icy likes to cook and though she'd share it with you. Updates a few times a week
Hi,
I read your blog.. nice blog!
great site.... very informative...
Thanks for sharing this.
James Parker….
Chef Gulzar masala TV
Hi,
I read your blog.. nice blog!
great site.... very informative...
Thanks for sharing this.
John Williams
Zubaida Tariq Z T
You can cook the pikelets the day before and warm them in the microwave on high for 10 seconds, if you really must have them warm. They are delicious cold too. Margaret Fulton's recipe says sour milk with a teaspoon of vinegar - no mention of buttermilk or 'white' vinegar. Also, she's Australian, and Australia doesn't have sticks of butter. Margaret says 2 teaspoons of butter, not 30 grams from a stick.
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