My Granny turned 105 years old in August. When I was little I loved being in the kitchen with her – blue checked curtains standing on a stool in front of the big old white stove, and too exciting ! – scales with weights to adjust. I say all this because one of the first things that she taught me was pikelets. Well everyone – it is time that you taught your children how to make these lovely little treats to ensure the pikelet survives for another 105 years.
It is not hard to do but care must be taken to get a lovely result. When I made this batch of pikelets I remembered my granny telling me that I mustn’t turn them until the bubbles burst on the top, well I can tell you that I am still as impatient as I was when I was a wee girl. Another important part was getting the heat just right – well Granny had one of those solid hotplates – I don’t suppose too many people have this now – but if you do have a solid sandwich press this works really well. Otherwise you can use a nice heavy frying pan.
Stirring the batter is a skill in patience for a child too – drawing the flour carefully in to the centre so as not to get lumps, and talk about fun watching the cream of tarter and baking soda bubble up!
So come on Granny’s and Grandad’s pop your pinnys on and whip up a batch of pikelets why not put on a good old fashioned tea party with the kids these holidays.
- 1 cup standard flour
- 2 tablespoons of castor sugar
- 1 free range egg
- ¾ cup milk plus
- 1 tablespoon extra milk
- 1 teaspoon cream of tarter
- ½ teaspoon baking soda
If you are using your sandwich press turn it on a medium low heat before you start – it takes about 15 to 20 minutes to get the heat just right.
Put the flour and the sugar into a bowl and make a well in the centre. Put the egg and the milk into the well, and starting from the liquid in the middle start to mix – gradually drawing in the flour until you have a lovely smooth batter.
Then in a small bowl dissolve the cream of tarter and the baking soda with the additional tablespoon of milk, then mix this into the batter.
You can leave the batter to rest for 5 minutes while you get your pan ready. Rub the pan with butter paper, then cook spoonfuls of the mixture until the bubbles form and burst. Then you can turn the pikelet over. You don’t need to keep buttering the pan if the temperature is right and if you are patient they shouldn’t stick.
Serve warm with jam and softly whipped cream.