| 1 | have been using my normal and they are hard and yucky. Not light and fluffy anymore. heav3 - 2016-05-20 11:22:00 |
| 2 | Paraparaumu Pikelets 1 cup flour
1 tbsp sugar
½ tsp salt
1 tsp cream of tartar
½ tsp baking soda
1 egg
Milk to mix to stiff paste
1 tsp melted butter
Put all dry ingredients in a bowl. Break in egg and mix in milk. Add last of all the melted butter. Mix well and let stand for ½ hour. Drop in spoonful lots on hot griddle. petal1955 - 2016-05-20 12:05:00 |
| 3 | I would ditch the cream of tartar and the baking soda and go for a few teaspoonfuls of baking powder and lots more milk (certainly not a "stiff dough") so it is a light soft dough - and you will be surprised at the fluffyness :) uli - 2016-05-20 18:20:00 |
| 4 | uli wrote:
I would ditch the cream of tartar and the baking soda and go for a few teaspoonfuls of baking powder and lots more milk (certainly not a "stiff dough") so it is a light soft dough - and you will be surprised at the fluffyness :)
Baking powder is just C of T & BS isn't it?
I like your suggestion though, because I can taste baking soda in the finished product...whether it's muffins, pikelets or whatever, but I can't taste baking powder. I don't know why that is. samanya - 2016-05-20 18:48:00 |
| 5 | Alison Holst's Pikelet Recipe
1 egg
3T sugar
1T melted butter
about 1/2 cup milk
1C self raising flour
Put egg, sugar, melted butter and milk into a bowl. Beat with a fork.
Add unsifted flour and stir until you can't see the flour. Stop stirring before mixture looks smooth - lumps are ok. Gently stir in extra milk if mixture to thick. Drop spoonfuls on to heated pan. Turn as soon as bubbles burst on top niixs - 2016-05-20 19:26:00 |
| 6 | samanya wrote:
Baking powder is just C of T & BS isn't it?
I like your suggestion though, because I can taste baking soda in the finished product...whether it's muffins, pikelets or whatever, but I can't taste baking powder. I don't know why that is. I am the same. Has a funny metallicy taste..........can't explain it but I know its there! awoftam - 2016-05-20 19:32:00 |
| 7 | awoftam wrote:
I am the same. Has a funny metallicy taste..........can't explain it but I know its there!
Strange, huh?
Uli or buzzy will be along soon to explain why that should be, maybe? samanya - 2016-05-20 19:38:00 |
| 8 | I always
use buttermilk in mine...really light and fluffy.
As like this recipe here:
https://nz.lifestyle.yahoo.com/better-homes-gardens/recipes/
r/8407934/buttermilk-pikelets/
Or this
http://www.annabel-langbein.com/recipes/buttermilk-pancakes/
987/ Edited by wheelz at 8:35 am, Sat 21 May wheelz - 2016-05-21 08:32:00 |
| 9 | What do you use to cook your pikelets on/in? I don't have a problem with a recipe but just cannot cook them without burning the outside and having a soggy inside - maybe it's because I'm not a New Zealander ... sarahb5 - 2016-05-21 08:52:00 |
| 10 | The lightest pikelets I have tasted were made with buttermilk. just4jess - 2016-05-21 10:39:00 |
| 11 | sarahb5 wrote:
What do you use to cook your pikelets on/in? I don't have a problem with a recipe but just cannot cook them without burning the outside and having a soggy inside - maybe it's because I'm not a New Zealander ... Made them in electric frypan, cast iron frying pan, now I use a very old cast iron girdle greased with butter of a grandmas I scored on the gas. First batch is often bit hot till I get heat adjusted and then they are lovely and golden, Try heating your surface up and adjusting heat down before cooking sometimes i have to turn gas up again if i make big batch. fifie - 2016-05-21 11:38:00 |
| 12 | samanya wrote:
Strange, huh?
Uli or buzzy will be along soon to explain why that should be, maybe? Duh!! It is sufficient that you experience it. You have a discerning palate Self raising flour, which uses cream of tarter, has exactly the same effect on me. I despair at the deluge of disgusting food that people must be eating to not notice the aftertaste. buzzy110 - 2016-05-21 12:14:00 |
| 13 | "Duh!!"
What was that for?
Still doesn't explain why I can detect BS (in it's many forms) & not Baking powder.
But thanks for trying. samanya - 2016-05-21 12:41:00 |
| 14 | fifie wrote:
Made them in electric frypan, cast iron frying pan, now I use a very old cast iron girdle greased with butter of a grandmas I scored on the gas. First batch is often bit hot till I get heat adjusted and then they are lovely and golden, Try heating your surface up and adjusting heat down before cooking sometimes i have to turn gas up again if i make big batch. I agree. A little trial and error to get the right surface temperature. The best pikelets ever were the ones my mum made, straight onto the solid stove element, greased with butter paper. Flipped with a table knife. The recipe I use has plain flour with baking powder and baking soda, with a tsp of vinegar in the milk, and they turn out fluffy golden pillows. Edited by kaddiew at 1:22 pm, Sat 21 May kaddiew - 2016-05-21 13:16:00 |
| 15 | samanya wrote:
"Duh!!&quo-
t;
What was that for?
Still doesn't explain why I can detect BS (in it's many forms) & not Baking powder.
But thanks for trying. The duh was a reminder that you can do your own research and not rely on me. Personally I don't really care why you have that issue. I am more concerned with self-raising flour and know why it leaves that nasty after-taste. buzzy110 - 2016-05-21 13:19:00 |
| 16 | Thank you very much for your usual gracious reply.
I simply asked because you seem to know everything.
Have a happy day, if you possibly can. Edited by samanya at 1:37 pm, Sat 21 May samanya - 2016-05-21 13:34:00 |
| 17 | petal1955 wrote:
Paraparaumu Pikelets 1 cup flour
1 tbsp sugar
½ tsp salt
1 tsp cream of tartar
½ tsp baking soda
1 egg
Milk to mix to stiff paste
1 tsp melted butter
Put all dry ingredients in a bowl. Break in egg and mix in milk. Add last of all the melted butter. Mix well and let stand for ½ hour. Drop in spoonful lots on hot griddle. I'm keeping this one...thanks petal. rainrain1 - 2016-05-21 13:45:00 |
| 18 | Always use the Edmonds cook book one.It's easy and great. si50 - 2016-05-21 15:14:00 |
| 19 | The nasty taste occurs because the baking powder/soda is not fully released during cooking. If you want to get rid of it, add a tsp of lemon juice or white vinegar, as the acid releases the gases. (Think of science experiments where you added vinegar to baking soda to make a toy boat move through water). |
| 20 | devonwrecked wrote:
The nasty taste occurs because the baking powder/soda is not fully released during cooking. If you want to get rid of it, add a tsp of lemon juice or white vinegar, as the acid releases the gases. (Think of science experiments where you added vinegar to baking soda to make a toy boat move through water).
Wow, that makes sense...thanks so much for posting that tip.
I didn't ever get to make a toy boat move on water ... girls only school, with emphasis on the academic & I was crap at the sciences & what have I missed, that sounds like fun learning! samanya - 2016-05-21 17:16:00 |
| 21 | devonwrecked wrote:
The nasty taste occurs because the baking powder/soda is not fully released during cooking. If you want to get rid of it, add a tsp of lemon juice or white vinegar, as the acid releases the gases. (Think of science experiments where you added vinegar to baking soda to make a toy boat move through water).
And that's why if you add baking soda to banana cake you add it to warm milk first to release the acid taste but keep the "frothiness" sarahb5 - 2016-05-21 17:19:00 |
| 22 | samanya wrote:
Uli or buzzy will be along soon to explain why that should be, maybe?
??? uli - 2016-05-21 20:07:00 |
| 23 | my mum-in-law, always adds 2 teaspn of brown vinegar to her piklet mix, jsut before she starts to cook and they are always fluffy and soft.
ALSO,..another dear friend always leaves her mixed mix for 15 mins before cooking... korbo - 2016-05-21 21:45:00 |
| 24 | sarahb5 wrote:
What do you use to cook your pikelets on/in? I don't have a problem with a recipe but just cannot cook them without burning the outside and having a soggy inside - maybe it's because I'm not a New Zealander ... ...I used to cook mine on a plate I found at the op shop,think they came free with fridgadaire fridges, way back then....BUT recently bought from Noel Lemming, a flat pancake/piklet/grill thing. perfect for piklets, can make 6-8 at a time in one shot. Think I paid around $79. Just cant think of the correct name. korbo - 2016-05-21 21:49:00 |
| 25 | http://joythebaker.com/2013/10/baking-101-the-difference-bet
ween-baking-soda-and-baking-powder/ suzanna - 2016-05-21 22:02:00 |
| 26 | samanya wrote:
Thank you very much for your usual gracious reply.
I simply asked because you seem to know everything.
Have a happy day, if you possibly can. Love your comment Samanya............Uli always has a sarcastic reply to most posts....and Im sure a lot of people are afraid to ask a question for the fear of the reply the get petal1955 - 2016-05-22 07:13:00 |
| 27 | petal1955 wrote:
Love your comment Samanya............Uli always has a sarcastic reply to most posts....and Im sure a lot of people are afraid to ask a question for the fear of the reply the get Sarcasm, like beauty is obviously in the eye of the beholder:
samanya wrote:
Strange, huh?Uli or buzzy will be along soon to explain why that should be, maybe .There really was no need to mention me in the thread. I don't have much to do with pikelets. Some posters need discord to make their day nicer so yes, I guess she had a happy day. Edited by buzzy110 at 11:03 am, Sun 22 May buzzy110 - 2016-05-22 10:59:00 |
| 28 | samanya wrote:
Thank you very much for your usual gracious reply.
I simply asked because you seem to know everything.
Have a happy day, if you possibly can. Yes. I had a very happy day. Thank you. A pity your intent in post #7 was not so pleasant. buzzy110 - 2016-05-22 11:04:00 |
| 29 | Dough? Batter sounds better !!! fruitbat - 2016-05-22 11:09:00 |
| 30 | devonwrecked wrote:
The nasty taste occurs because the baking powder/soda is not fully released during cooking. If you want to get rid of it, add a tsp of lemon juice or white vinegar, as the acid releases the gases. (Think of science experiments where you added vinegar to baking soda to make a toy boat move through water). Very interesting.. I will try that. fruitbat - 2016-05-22 11:12:00 |
| 31 | korbo wrote:
my mum-in-law, always adds 2 teaspn of brown vinegar to her piklet mix, jsut before she starts to cook and they are always fluffy and soft.
ALSO,..another dear friend always leaves her mixed mix for 15 mins before cooking...
Leaving it for 15 minutes allows the gluten in the flour to develop. It holds in the bubbles while giving the raising agents time to release their gases. It's also a good technique to use with pancakes, which have similar issues to pikelets - the short cooking time doesn't allow the .raising agents to fully disperse. I try and leave my pancake mix an hour before cooking. |
| 32 | buzzy110 wrote:
Yes. I had a very happy day. Thank you. A pity your intent in post #7 was not so pleasant.
Great to hear ...btw, who better to ask than those who purport to know everything? samanya - 2016-05-22 12:45:00 |
| 33 | petal1955 wrote:
Love your comment Samanya............Uli always has a sarcastic reply to most posts....and Im sure a lot of people are afraid to ask a question for the fear of the reply the get
Where is a "sarcastic" reply from me in this thread?
Could you point it out please?
it seems no matter what I post someone is enraged? uli - 2016-05-22 15:36:00 |
| 34 | Why do we get all these horrible remarks, I am sure it has put a lot of people off this board as there certainly doesn't seem to be as many posts as there was years ago, what a pity. joybells2 - 2016-05-22 16:26:00 |
| 35 | joybells2 wrote:
Why do we get all these horrible remarks, I am sure it has put a lot of people off this board as there certainly doesn't seem to be as many posts as there was years ago, what a pity.
Yep - I generally don't bother posting in threads where some others have posted but unfortunately it doesn't stop them posting after I've posted in a thread ... sarahb5 - 2016-05-22 18:34:00 |
| 36 | sarahb5 wrote:
Yep - I generally don't bother posting in threads where some others have posted but unfortunately it doesn't stop them posting after I've posted in a thread ...
Don't let them phase you ...I'm unpopular, simply because I challenge the 'extreme purists' ...the 'my way is the only way' types..but someone has to!
We are all here to learn & try to give the benefit of our experience & what works for us ...across all dietary choices ...even though some are not our particular choices, that's not our concern.
If we can help why shouldn't we ...& you do sarahb5 ...'ups to you'! samanya - 2016-05-22 18:44:00 |
| 37 | joybells2 wrote:
Why do we get all these horrible remarks, I am sure it has put a lot of people off this board as there certainly doesn't seem to be as many posts as there was years ago, what a pity.
I do not know what those women are about? I am still not sure what my shocking post was? Anyway before I took a little holiday from TM to get away from the constant bickering which seems to follow my every post - we used to have something like 165 pages of recipes. Now we go are going down to 53... why? because lots of us older cooks simply cannot be bothered anymore by the constant animosity. uli - 2016-05-22 19:52:00 |
| 38 | uli wrote:
I do not know what those women are about? I am still not sure what my shocking post was? Anyway before I took a little holiday from TM to get away from the constant bickering which seems to follow my every post - we used to have something like 165 pages of recipes. Now we go are going down to 53... why? because lots of us older cooks simply cannot be bothered anymore by the constant animosity.
Are you for real? Who is the root cause of a great deal of the animosity in your opinion then? sarahb5 - 2016-05-22 20:07:00 |
| 39 | This is a public M/b so we are going to get a range of opinions, as well as people from different cultures posting lets try and get on and help each other. Ive learnt if some one posts and you dont like what you see, move on there has been some good recipes posted in here over the years since it started ,lets keep it that way so we can all enjoy them. We have already lost good cooks in the past because of exactly this, the thread is getting smaller and quieter so lets not lose any more. fifie - 2016-05-22 22:08:00 |
| 40 | fifie wrote:
This is a public M/b so we are going to get a range of opinions, as well as people from different cultures posting lets try and get on and help each other. Ive learnt if some one posts and you dont like what you see, move on there has been some good recipes posted in here over the years since it started ,lets keep it that way so we can all enjoy them. We have already lost good cooks in the past because of exactly this, the thread is getting smaller and quieter so lets not lose any more.
Nah - I've given up - yeah I realise it means the biarches have won but seriously life's too short to get wound up by a message board. I've had some great help on here but I've also had incredible nastiness from alleged adults who should try to remember that behind every screen/keyboard is a real person - it can be a great place to exchange ideas, or it was, but the nicest and most helpful posters have all gone ... Last one out turn off the light please ... sarahb5 - 2016-05-22 22:14:00 |
| 41 | The secret to my receipe is you leave lumps in the mixture. In other words do not over mix. Always have good comments on mine.
Looks like the same old same old happening again. Lol. Edited by jaybee6 at 10:45 pm, Sun 22 May jaybee6 - 2016-05-22 22:37:00 |
| 42 | A little hint when making pikelets DONT wait until the bubbles burst - turn them over before they do - will make light and fluffy pikelets. By doing this you are keeping the air in your pikelets - as when the bubble burst they let all the air out. done this for years and have won cooking competitions by doing this Happy pikelet making!! Noni R. doree36 - 2016-05-23 13:08:00 |
| 43 | sarahb5 wrote:
Nah - I've given up - yeah I realise it means the biarches have won but seriously life's too short to get wound up by a message board. I've had some great help on here but I've also had incredible nastiness from alleged adults who should try to remember that behind every screen/keyboard is a real person - it can be a great place to exchange ideas, or it was, but the nicest and most helpful posters have all gone ... Last one out turn off the light please ... Click rainrain1 - 2016-05-23 13:34:00 |
| 44 | its not at all Buzzy and Uli starting the discord these days. Sometimes they are very frank in telling certain posters that they have no desire to ever help them. Yet they are very helpful to others. The bored one is ever hopeful for a juicy fight again, and knows that the littlest mention might trigger it. wendalls - 2016-05-23 14:19:00 |
| 45 | wendalls wrote:
its not at all Buzzy and Uli starting the discord these days. Sometimes they are very frank in telling certain posters that they have no desire to ever help them. Yet they are very helpful to others. The bored one is ever hopeful for a juicy fight again, and knows that the littlest mention might trigger it. If you are referring to me as 'the bored one' ...you couldn't be more wrong.
I treat people as they treat me, on here & in real life ...don't you? samanya - 2016-05-23 15:19:00 |
| 46 | wendalls wrote:
its not at all Buzzy and Uli starting the discord these days. Sometimes they are very frank in telling certain posters that they have no desire to ever help them. Yet they are very helpful to others. The bored one is ever hopeful for a juicy fight again, and knows that the littlest mention might trigger it.
There's a difference between frank and outright rudeness ... sarahb5 - 2016-05-23 15:42:00 |
| 47 | sarahb5 wrote:
There's a difference between frank and outright rudeness ...
People come in here for (or to) help & don't need a lecture, if their food choices are considered inferior/unhealthy by some people. samanya - 2016-05-23 17:53:00 |
| 48 | Can't everyone just ignore, stop biting or baiting, be the bigger person, and get back to the subject? It's PIKELETS in case anyone was wondering... Edited to add : This is not aimed at any one person. Edited by kaddiew at 5:59 pm, Mon 23 May kaddiew - 2016-05-23 17:57:00 |
| 49 | kaddiew wrote:
Can't everyone just ignore, stop biting or baiting, be the bigger person, and get back to the subject? It's PIKELETS in case anyone was wondering... Edited to add : This is not aimed at any one person.
Tried that - doesn't work - but I did have a genuine pikelets related question when I came in here, it's kind of been answered but I still don't know what to cook them in - butter? Oil? How much? Frying pan? Cast iron or non stick? sarahb5 - 2016-05-23 18:07:00 |
| 50 | kaddiew wrote:
Can't everyone just ignore, stop biting or baiting, be the bigger person, and get back to the subject? It's PIKELETS in case anyone was wondering... Edited to add : This is not aimed at any one person.
I don't think some people even realise that they are downright bloody rude/sarcastic & then wonder why some take exception to their comments & it's been going on for years, nothing new ...it's just that some of us won't accept being put down, or our contributions mocked, because some don't agree. Why should we? If we let it slide, it becomes the 'norm' & some people need a damned good wake up call as to what is acceptable behaviour/manners & what isn't?
But unfortunately, it's always someone else 's fault, huh? samanya - 2016-05-23 18:17:00 |
