Why can't I make pikelets? I have tried so many recipes and can't make any of them nice and light.
Have to make them in a zip frypan because I haven't a griddle.

vashti - 2016-08-31 17:24:00

Always leave lumps in the mixture as it allows the air to go through. Should get lovely ones doing it like this. I get nice fluffy ones and everyone comments.

jaybee6 - 2016-08-31 18:45:00

jaybee6 wrote:

Always leave lumps in the mixture as it allows the air to go through. Should get lovely ones doing it like this. I get nice fluffy ones and everyone comments.

Thanks for your advice, I'll do that, it must be the only thing left I haven't tried. Which recipe do you use?

vashti - 2016-08-31 21:16:00

Use Edmonds Cook Book one as good as any don't beat between putting into/onto cook on pan always leave alone once beaten. Same goes for many of those recipes like batters and Yorkshire pudding once beaten leave beaten The air bubbles are there done kill them Hope this helps.

anne1955 - 2016-08-31 21:48:00

2 eggs, tbl sugar, cup s/r flour and milk to make into a batter.
I whisk the hell out of with a wire whisk and then put into a dry non stick pan.
I never measure the ingredients except I can count the eggs !
I find the pan is just as important as the ingredients.
I also use a circulon brand griddle pan. best thing I ever bought!
My pikelets are famous and my daughters friends want to come and stay so they can get dads pancakes in the morning.

noahsdad - 2016-08-31 22:06:00

I made pikelets once a week for 3 years (and now not so regularly but still often) so think that I've made a few. My recipe is based on the Edmonds.
2 Cup flour
2 eggs
1/3 C sugar
decent pinch salt
2 generously heaped teaspoons Baking powder
Enough milk to mix to a batter. (I use a rotary beater and try to get rid of the lumps). Should be a batter that is reasonably thick (like a very soft whipped cream thickness). I find the generous dose of BP and the thick batter produces thick fluffy pikelets. Other key things are a really non-stick pan (I don't grease it as that seems to interfere with the lovely golden brown colour) and judging the heat right on the pan - just hot enough to turn to a light golden brown colour on the underside by the time the bubbles are popping on top. Can take a bit to find that sweet spot on your stove.

gennie - 2016-08-31 22:34:00

I add an extra egg and a wee bit of melted butter. I use a hand mixer as I think an electric one over mixes them.

And use absolute minimal butter when cooking. I have to say even my GF ones always turn out perfect. Thank God for that because they are so easy to whip up for school lunch if I have nothing else available.

norse_westie - 2016-09-01 06:04:00

I always make these by Celia brooks brown
http://breakingperceptions.blogspot.co.nz/2010/02/pancake-re
cipe-american-pancakes.html

They are always a hit and freeze well.

ruby19 - 2016-09-01 08:05:00

http://ladiesaplate.co.nz/recipes/items-to-be-buttered/perfe
ct-pikelets.html

Is a nice one too.

valentino - 2016-09-01 09:17:00

gennie wrote:

I made pikelets once a week for 3 years (and now not so regularly but still often) so think that I've made a few. My recipe is based on the Edmonds.
2 Cup flour
2 eggs
1/3 C sugar
decent pinch salt
2 generously heaped teaspoons Baking powder
Enough milk to mix to a batter. (I use a rotary beater and try to get rid of the lumps). Should be a batter that is reasonably thick (like a very soft whipped cream thickness). I find the generous dose of BP and the thick batter produces thick fluffy pikelets. Other key things are a really non-stick pan (I don't grease it as that seems to interfere with the lovely golden brown colour) and judging the heat right on the pan - just hot enough to turn to a light golden brown colour on the underside by the time the bubbles are popping on top. Can take a bit to find that sweet spot on your stove.

Some good tips I can try there genie, thank you.

vashti - 2016-09-01 11:10:00

add 1 tablespoon golden syrup, this will make them soft and last longer.

tinkagirl - 2016-09-01 17:36:00

Made a lot for grandies last week, while on holiday, and forgot my recipe book. Bought 2 of those pancake mix in bottle things. tipped it in a bowl and then added the water, instead of shaking it all....then added a bit more flour and 1/2teaspn BP and made the best piklets ever.....used hand egg beater and they were fine. Also leaving the mixture for 10mins helps...My muminlaw always add 2 teaspn brown vinegar after she has mixed

korbo - 2016-09-01 20:46:00

Don't make the batter too thin or you will have flat pikelets.

joybells2 - 2016-09-02 11:35:00

I'm just waiting to receive the new griddle I ordered, before I get going yet again.lol
That's how detemined I am to get them right.
Be so handy, cheap, quick and most people like them, I'll let you know how I get on. Thanks for your replies.

vashti - 2016-09-02 12:56:00

The vinegar that Korbo mentions probably works in a similar manner as to buttermilk which can improve the tenderness of the final result (being the opposite of tough and chewy). Could be worth experimenting with - adding a teaspoon to the mix, not enough to affect the taste but could help with a tender result.

gennie - 2016-09-02 13:34:00

My mum taught me to beat the sugar and egg until it's thick with the egg beater. Then pour that with your milk into the flour& baking powder and stir through. Making it not too thick nor too thin. I also add 1 T lemon juice to give the baking powder extra acidity to activate with upon hitting the heat. Perfect ones each time; as long as I use my trusty old cast iron pan and the front element on 2 and three quarters out of 5. Any other element on my dodgy old stove can't quite hit the sweet spot for temperature. LOL. It's a feel thing - you'll get there.

ange164 - 2016-09-02 18:43:00

korbo wrote:

Made a lot for grandies last week, while on holiday, and forgot my recipe book. Bought 2 of those pancake mix in bottle things. tipped it in a bowl and then added the water, instead of shaking it all....then added a bit more flour and 1/2teaspn BP and made the best piklets ever.....used hand egg beater and they were fine. Also leaving the mixture for 10mins helps...My muminlaw always add 2 teaspn brown vinegar after she has mixed

....Oh, I also purchased one of those flat hot electric plate things. so quick, can make 10 piklets at a time. brilliant machine.

korbo - 2016-09-02 21:51:00

Don't push the top of the pancake down with a spatula. They're supposed to rise.
Make a thick mixture (like thick whipped cream) = Pikelets.
Make a thick Mixture (like thick whipped cream) = make 'em BIG, round and thick = Hotcakes, aka, Maccas,
Make a THIN mixture (like pouring cream) = pour into fry pan and tilt pan to coat the bottom = crepes aka pancakes.

Edited by juli55 at 11:09 pm, Fri 2 Sep

juli55 - 2016-09-02 23:04:00

This makes my pancakes and pikelets too. This makes quite a bit so halve the mixture. I also freeze them. These are nice and fluffy.
1 & 1/2 cups milk (full cream if possible)
1 & 1/2 tsp vinegar.
Add these together and set aside. You can alternatively use buttermilk if you have some on hand.

2 cups self raising flour
3 tablespoon sugar
1/2 teaspoon bi carb (baking) soda
2 tsp vanilla or any other flavour eg berries or chocolate if you like
2 eggs
80g butter melted and cooled (I prefer to use salted butter)

Mix all the dry ingredients together.
Whisk together milk and egg, add to the dry ingredients. Use a hand wire whisk and half mix then add butter and whisk till just combined. Lumps in the mix are fine. Make sure you pan is medium hot. For pikelets use 1 tablespoon and for pancakes use 2 tablespoon. Once you pour onto hot pan, leave it till you see bubbles popping on the surface then flip them. Again do not play with them at all once on the pan other than when you need to flip them or take them off.

I have also made these without eggs. I just added 2 tbs extra milk.

marcs - 2016-09-03 01:15:00

Forgot to say I only butter the pan for the first lot of pancakes and after that I don't use any butter. I use cast iron and also non stick depending on what I have on hand. You can add butter each time for more buttery taste.

marcs - 2016-09-03 01:17:00

marcs wrote:

Forgot to say I only butter the pan for the first lot of pancakes and after that I don't use any butter. I use cast iron and also non stick depending on what I have on hand. You can add butter each time for more buttery taste.

Ive just realised from what you wrote previously that I have always used low fat milk because that is what we always use. I could buy blue top to have on hand and freeze though I guess.
Edited to say I have bought a cast iron skillet from briscoes on special it says I need to season it and the instructions come with it. Do you still keep having to do yours?

Edited by vashti at 7:37 am, Sat 3 Sep

vashti - 2016-09-03 07:33:00

vashti wrote:

I have bought a cast iron skillet from briscoes on special it says I need to season it and the instructions come with it. Do you still keep having to do yours?

I have a cast iron pan, I have to get the seasoning back on any time someone runs it too hot and dry and burns it off.

ange164 - 2016-09-03 08:27:00

I have a Lodge Classic cast iron pan and it needs seasoning....how do you season it? I always wash after use immediately and coat with oil but i think it got used recently on too high heat and the seasong has been ruined.

player_smurf - 2016-09-03 08:49:00

Oh i just googled it and its pretty much what i do but may need doing several times to bring it up to scratch it seems.

player_smurf - 2016-09-03 08:51:00

I had problems for years and found I was making the batter too thin, keep it thick and it will make perfect pikelets.

kara101 - 2016-09-04 12:45:00

The secret is ... don't use baking powder. The same applies to American pancakes, even scones ... I too could never make very good pikelets when using baking powder, so resorted to mum's recipe, hers didn't have butter though being a war one. The end result is ...

Pikelets
1 c flour
3/4 t baking soda
3/4 t cream of tarter (slightly heaped)
1 egg
2 tbsp sugar
3/4 c milk approx
1 tbsp butter melted
Mix sifted dry ingredients and sugar together, add egg and half the milk. Mix, and lastly add the butter, add more milk till a thick consistency.
Heat a pan and use a little butter on a paper towel to grease
Drop spoonfuls of mixture into the pan. When the tops start to bubble, flip over and cook for a few minutes on the other side.
Keep warm under a tea towel.

flower-child01 - 2016-09-10 07:58:00

My husband makes yummy pikelets he says the secret is a dry pan. We do have a good heavy non stick pan which seems to do the trick.

blwatson - 2016-09-10 08:20:00

Sometimes a little butter is required so place about 1 1/2 tablespoons butter on a fork and give a quick rub over the hot pan.

flower-child01 - 2016-09-11 13:13:00

bump

bev00 - 2017-09-10 00:23:00

Griddle I bought turned out to be really small. Couldn't be bothered with it.
Still can't make the #### things - always find and the same with scones I have to add more milk to the mixture. The're ok just for us to eat while they are warm but definitely below average. Tried a lot of different recipes.
I'm going to try flowerchilds pikelet recipe next.
As an aside I use the scone recipe with the egg for my scones we like them, but they don't really have the true scone flavour.

vashti - 2017-09-10 07:03:00

I got given an electric pancake pan, and find it is amazing for making pikelets on.

lynja - 2017-09-10 07:21:00

norse_westie wrote:

I add an extra egg and a wee bit of melted butter. I use a hand mixer as I think an electric one over mixes them.

And use absolute minimal butter when cooking. I have to say even my GF ones always turn out perfect. Thank God for that because they are so easy to whip up for school lunch if I have nothing else available.

Yep, I like to add a little butter to mine. They seem to make them a bit more spongy. Don't like rubbery pikelets - don't beat too much - FOLD!

Edited by paora-tm at 10:08 am, Sun 10 Sep

paora-tm - 2017-09-10 10:06:00

been using that pikelet maker from the warehouse makes x 4 at a time and never use baking powder always cream of tartar and soda

bobcat_6 - 2017-09-10 10:40:00

If using low fat milk add xtra milk powder this makes them lighter

bobee - 2017-09-10 19:57:00

Just reading all the messages. LOL cream of tartar and baking soda makes baking powder.

marcs - 2017-09-10 23:12:00

marcs wrote:

Just reading all the messages. LOL cream of tartar and baking soda makes baking powder.

yes know that but seems to make piketes lighter

bobcat_6 - 2017-09-11 20:26:00

I've not had any trouble making pikelets from scratch and usually just follow the Edmond's recipe, but I bought my daughter this package mix the other day (perish the thought!) and it made GORGEOUS fluffy pikelets with a lovely flavour. She's 16 and not the best at following recipes, so I can confidently say it's foolproof.

http://edmondscooking.co.nz/products/pancake-mix/cafe-creati
ons-real-chocolate-french-vanilla-pancakes/

battgirl - 2017-09-12 11:14:00

Buy mixture from the supermarket just add water.

greenforde - 2017-09-12 11:27:00

My best recipe and the one my late mum always used always used Cream of tartar and baking soda You dont use equal quantities of each but
you need baking soda and cream of tartar to make baking powder.
Mix 2 parts cream of tartar with 1 part baking soda. For example, mix 2 tsp cream of tartar with 1 tsp baking soda.
Use the amount of baking powder called for by the recipe. No matter how much homemade baking powder you made, if the recipe calls for 1-1/2 tsp, add exactly 1-1/2 tsp of your mixture.

groomingtools - 2017-09-15 19:09:00

I made flowerchilds recipe, it had a nice flavour, but I had to use quite a bit more milk. I thinking to only use 3/4 that amount of flour next time, wonder if It's my measurement cup. I've got all keen again now, think I'll go and makes some for lunch.

vashti - 2017-09-16 11:18:00

and,,,,, did you know that if you pour the mixture off the end of the spoon into frying pan you will get oval pikelets and if you pour the mixture off the side of the spoon you will get round pancakes. Really! Try it!

quiz3 - 2017-09-18 19:23:00

l have a very thick old griddle that my nana brought out to nz at the end of ww1 it makes fantastic pikelets. My girls are aruguing as to which is going to inherit it but my only grandaughter is getting it.

huntlygirl - 2017-09-18 22:20:00

bump

bev00 - 2018-09-17 00:37:00

bump

mutley83 - 2019-09-05 13:08:00

I can make the batter but can’t cook it - always burnt on the outside and raw inside - so now I cook the batter in my waffle maker and they’re perfect

sarahb5 - 2019-09-06 18:04:00

I make mine by hand whisking all the ingredients except egg whites which l fold in at the end. I have a neat cast iron griddle that my mum got for a wedding present in 1949 it is fantastic and my pikelets are renowned by many.

huntlygirl - 2019-09-06 19:09:00

groomingtools wrote:

My best recipe and the one my late mum always used always used Cream of tartar and baking soda You dont use equal quantities of each but
you need baking soda and cream of tartar to make baking powder.
Mix 2 parts cream of tartar with 1 part baking soda. For example, mix 2 tsp cream of tartar with 1 tsp baking soda.
Use the amount of baking powder called for by the recipe. No matter how much homemade baking powder you made, if the recipe calls for 1-1/2 tsp, add exactly 1-1/2 tsp of your mixture.

I'm a great believer in this, rather than using commercial baking powder. I also like to use buttermilk or a teaspoon or so of lemon juice.

I'm also "old school" enough to keep a butter paper in the fridge, and use this to wipe the pan before dropping in the mix. Oh, and I use an electric frying pan these days - even heat is good.

autumnwinds - 2019-09-06 19:52:00

Instead of using butter to grease the pan/griddle rub with a cut potato, gives nice even colour.

camper18 - 2019-09-07 10:28:00

Main rule -Do not over mix.

vomo2 - 2019-09-07 14:22:00

Yep cream sugar and egg then add the rest of the ingredients, until mix is moderately thickish, moderate heat and grease the pan only slightly.

maccagurl - 2019-09-07 14:28:00