Pikelets

The making of pikelets was a Sunday evening ritual when I was a child.

As soon as my brothers and I were old enough to learn, Mum taught us how to make them.

Not all the pikelets survived to get to the table, in fact not all of the mixture got cooked because we knew it tasted good raw.

It’s a shameful confession for a farmer’s wife to make, but I can never rely on my scones turning out well. But (touch wood) I’ve never had a problem with pikelets and if I have sufficient warning of visitors who might need a little something sweet, this is what I make.

Even though months, sometimes more than a year, can go by without me making them I still know the recipe by heart.

This is a double mixture which should make at least 40 pikelets (depending on how much raw mixture gets tested).

2 eggs     1 cup sugar  1 teaspoon baking soda

1 1/4 cups milk

2 cups flour   1 teaspoon baking powder

1 teaspoon cream of tartar

1 tablespoon melted butter.

Beat eggs, sugar and baking soda until well mixed and fluffy.

Add milk and beat gently to mix.

Add flour, baking powder and cream of tartar, mix well.

Add butter and mix.

Heat a frying pan or skillet; grease with oil or a little melted butter and spoon one pikelet on to test temperature.

(* I turn the element up high then back a bit, but every stove top is different, which is why you start with just one).

When bubbles appear and burst on top, turn over with a spatula or fish slice (the thinner the better) and cook other side.

If it burns, turn heat down, if it takes too long turn heat up a bit, if the bottom is golden, you’ve got it right.

Once you’ve got the temperature right, spoon on as many as will comfortably fit and allow you to turn them over.

Serve with butter or cream and jam.

Pikelets will keep in the freezer for a few days but are best eaten within an hour or two of making.