Pikelets

These Pikelets, an old favourite from the Edmonds Cookbook are light, fluffy, and versatile. Known elsewhere as Scotch pancakes or hotcakes, they’re perfect served warm with butter and jam, or with a dollop of cream for extra indulgence.

Quick to prepare and cook, pikelets are ideal for morning tea, afternoon snacks, or any time you need a comforting homemade treat. Enjoy them fresh off the pan or at room temperature with your favourite toppings!

Ingredients

• 1 cup flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 egg
• ¼ cup sugar
• ¾ cup milk, approx

Method

1. Sift flour, baking powder, and salt into a bowl.
2. In a separate bowl, beat the egg and sugar together until thick.
3. Add egg and sugar mixture to the sifted ingredients with the milk.
4. Mix until smooth.
5. Cook tablespoonfuls on a moderately-hot greased girdle or pan. I grease the surface with butter. Ensure the temperature is not too hot, or the edges will burn.
6. Turn pikelets over when bubbles start to burst on the top surface.
7. Cook until golden.

Makes 8-10. Serve warm or cold.