Edmonds' Pikelets

Edmonds Cookbook

Pikelets are delicious with butter and jam or jam and whipped cream - or with sour cream, smoked salmon and dill. To make American-style hotcakes, also known as pancakes, double this recipe and make them larger. Serve in a stack with butter, maple syrup, bacon and blueberries.

Print Recipe

Prep Time 20

Cook Time 10

Course Snack

Cuisine Colonial

Ingredients

1 cup self-raising flour
¼ tsp salt
1 egg
¼ cup white sugar
¾ cup milk approximately

Instructions

Sift the flour and salt into a bowl.
1 cup self-raising flour, ¼ tsp salt
In another bowl beat the egg and sugar with a whisk until pale and thick.
1 egg, ¼ cup white sugar
Add the egg mixture and the milk to the dry ingredients and mix until just combined.
¾ cup milk
Gently heat a non-stick frying pan and drop tablespoonfuls of the mixture from the point of the spoon onto the surface.
When bubbles start to burst on the top of the pikelets, turn them over and cook the second side until golden.
Place in a clean tea towel to cool.

Keyword baking, edmonds cookbook, foundation