A good old fashioned favourite is the pikelets, and we here love them with jam and lots of whipped cream, all the naughty stuff!!
I have had a few photos printed of late of some of the recipes and intend to go back and include them in my recipe book, so shall share with you when i do.
This pikelet recipe was given to me by a friend from a local school tuckshop so i have included 3 different size batch measurements. I have again used my big MM stamps with pumpkin stazon ink to decorate.
This is what they look like made up, I always end up with man size pikelets and usually make only a 1/4 size batch which makes heaps.
Pikelet Recipe
1/4 BATCH:
2 EGGS, 1 CUP MILK, 2 CUPS SR FLOUR, 2 DESSERTSPOONS BUTTER, 3/4 TEASPOON BI-CARB SODA, 1/3 CUP SUGAR
1/2 BATCH:
4 EGGS, 2 CUPS MILK, 4 CUPS SR FLOUR, 4 DESSERTSPOONS BUTTER, 1 1/2 TEASPOON BI-CARB SODA, 3/4 CUP SUGAR
FULL BATCH:
8 EGGS, 4 CUPS MILK, 8 CUPS SR FLOUR, 8 DESSERTSPOONS BUTTER, 3 TEASPOONS BI-CARB SODA, 1 1/2 CUP SUGAR
ADD A GOOD GLUG OF VINEGAR TO THE MILK. MELT BUTTER AND ADD MILK AND BUTTER TO THE DRY INGREDIENTS. I USUALLY ALWAYS END UP ADDING MORE MILK TO THE MIXTURE. COOK ON A LIGHTLY GREASED PLATE ON ONE SIDE TILL BUBBLES APPEAR AND THEN FLIP TO THE OTHER SIDE. RECIPE IS GOOD TO FREEZE.
Till next time.........happy cooking! :0)
