sarahb5 wrote:

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?

You can cook them on any one of those surfaces - all will work, and you'll find the one you prefer. Traditionally (at least in my childhood home) the surface was just wiped VERY thinly with butter paper, or with a paper towel with a little butter smeared on it. You can also use any bland cooking spray, and the person I make them for can't tell the difference.

In a non stick pan you could do without any oil or butter, but IMO it's better with a little.

Edited by kaddiew at 6:32 pm, Mon 23 May

kaddiew - 2016-05-23 18:26:00

My Nana, usd to make the most wonderful pikelets on her sold ring on her stove, just with that smear of butter (butter paper) but now I do them in my electric frypan ...first few are 'testers' then when I think I have it pretty good & then sometimes they turn out gorgeous & sometimes they don't!

samanya - 2016-05-23 19:24:00

samanya wrote:

My Nana, usd to make the most wonderful pikelets on her sold ring on her stove, just with that smear of butter (butter paper) but now I do them in my electric frypan ...first few are 'testers' then when I think I have it pretty good & then sometimes they turn out gorgeous & sometimes they don't!

Yep, you just can't beat the ones done on the solid ring on the stove! : )

kaddiew - 2016-05-23 19:28:00

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.

that looks similar to the rally cook book recipe but instead of sugar, golden syrup. Yummy!!

glasshalfull - 2016-05-23 22:14:00

My sourdough pikelets are really light and fluffy. A great way to use up discarded starter (instead of discarding just store it in the fridge till needed).

Whisk together: 2 eggs, 2 tbsp sugar, 2 tbsp oil, ¼ tsp salt
Add 300g starter to egg/sugar blend and beat till smooth.
Dissolve: ½ tsp baking soda in ½ tbsp boiling water
and gently fold in (do not beat).

Heat fry pan whilst soda starts to activate and makes a few bubbles. Fry like normal pikelets.

catsmeat1 - 2016-05-31 19:59:00

bump

bev00 - 2017-05-30 20:53:00

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.

What granny used to make...definitely the best mixture to get light and fluffy

rainrain1 - 2017-05-31 13:13:00

This message was deleted.

tessie2 - 2017-06-09 09:25:00

tessie2 wrote:

Try using 3/4 cup rolled oats and 3/4 cup flour combination. Makes delicious satisfying pikelets.

I add oat bran and wheatgerm sometimes, also barley flakes make a nice combination too.

nauru - 2017-06-09 12:05:00

Pikelets need to be thick batter and hot skillet or cast iron fry pan but not too hot just when the butter browns. cook till bubbles an then flip. Dont make batter too thin. I made this mistake for years then did the thicker batter and they turned out way fluffier.

kara101 - 2017-06-13 22:21:00

This message was deleted.

buffy37 - 2017-06-14 12:00:00

Made the pancake recipe on the back of the buttermilk carton today, but in pikelet size and minus the blueberries. Beat the eggs and sugar till light & creamy first, added the wet then the dry. Deliciously light and fluffy!
Another tip, I fold the dry ingredients into the very light egg mixture, you want a thick mixture and once mixed, never stir the mix again, this knocks the air out and makes rubbery pikelets.

wheelz - 2017-06-14 19:32:00

devonwrecked wrote:

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.

Great tip. I do remember this from my teenage years with pancakes but had forgotten about it. I will try this with my next batch of pikelets. I always add both baking soda and baking powder and 1 TBS of golden syrup and the baking soda reacts with the GS and the rise beautifully and are really soft and last 2 days (if not eaten). You can not taste the BS at all.

tinkagirl - 2017-06-16 17:03:00

**Bump**

autumnwinds - 2018-06-12 23:45:00

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.

Yes. I've noticed it's in every thread I've clicked in to. The shit is spoiling the TMMB.

Time for Trade Me Moderators to do a huge clean out.

oopie - 2018-06-13 09:48:00

I make the usual recipe, but separate the egg whites and beat them stiff, then fold in after the rest has been mixed.

oopie - 2018-06-13 09:49:00

cream a piece of butter the size of a walnut with 1/4 cup sugar
add 1 egg and beat well
add 1/4 cup boiling water and 1/2 cup cold milk
add 1 cup flour, 1 tsp baking soda and 1 heaped tsp cream of tartar
do not stir between cooking batches.
I found this recipe in an old book in a bach we were staying in and its the only recipe I use now.

articferrit - 2018-06-13 11:55:00

Bump

bev00 - 2019-06-05 23:03:00

These pikelets are amazing... dont use any other recipe now.. http://www.littlehousewife.co.nz/2012/06/recipes-light-fluff
y-pikelets.html

campmum - 2019-06-06 19:02:00

sarahb5 wrote:

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?

I have always used butter but just a smear applied with a paper towel. Too much and the surface of the pikelet isn’t perfectly smooth and an even colour. I haven’t tried a non-stick pan as I’m still using my 40 year old cast iron skillet..

greerg - 2019-06-06 20:12:00

campmum wrote:

These pikelets are amazing... dont use any other recipe now.. http://www.littlehousewife.co.nz/2012/06/recipes-light-fluff
y-pikelets.html

thank you

jbsouthland - 2019-06-11 08:22:00

Buttermilk or 1 cup of milk with the juice of 1 lemon best made an hour or more before you cook the pikelets, an egg beaten with a whisk into the buttermilk/ substitute. Into a large bowl 1 cup of standard flour, 1tsp of baking powder, 1 tsp of baking soda, and 3 TBsps of caster sugar Add the wet ingredients in the dry and don't over mix.

linette1 - 2019-06-12 15:27:00