Pikelets - AMS
Source & History
Again we have a recipe from the Day to Day Cookery book. At lot of the simple basic recipes that I use are from there (when I didn’t get them from Rhoda).
Notes
- I don't usually put any salt in the batter
- I usually add more milk than recommended - so that the batter is consistency of regular cream
- don't worry if you forget to add the melted butter/cream/oil, I often do and it doesn't seem to make any difference.
- I usually double this recipe when I make it.
Kitchen Wisdom
- To keep spare egg whites, place in lidded jar in the refrigerator – use within 2 weeks.
- To keep spare egg yolks, cover with water and refrigerate. Use for custard, scrambled egg, white sauce, soup or mayonnaise.
- Author
- Aileen Sorohan
Ingredients
- 1 egg
- 1 cup self-raising flour
- 1/2 cup milk
- salt
- 3 tbsp sugar
- 2 tsp melted butter, cream or oil
Instructions
- Place egg, sugar, & half the milk in a bowl and whisk well.
- Sift flour and salt [if you put it in] and add to egg mixture.
- Add remaining milk until the batter is the consistency of thick cream [I usually add more milk than that…consistency of ordinary cream]
- Add melted butter/oil/cream [if you remember, I usually forget] Beat until smooth.
- Pour from a soup spoon into a preheated fry pan.
- When surface is covered with holes from breaking bubbles, turn over and cook the other side.