{"id":149,"date":"2012-07-15T15:37:00","date_gmt":"2012-07-15T03:37:00","guid":{"rendered":"https:\/\/shadowfoot.com\/recipe\/?p=149"},"modified":"2025-01-15T16:39:51","modified_gmt":"2025-01-15T03:39:51","slug":"pikelets","status":"publish","type":"post","link":"https:\/\/shadowfoot.com\/recipe\/pikelets\/","title":{"rendered":"Pikelets"},"content":{"rendered":"\n<p>These Pikelets, an old favourite from the <a href=\"https:\/\/amzn.to\/3WiKWRd\">Edmonds Cookboo<\/a>k are light, fluffy, and versatile. Known elsewhere as Scotch pancakes or hotcakes, they\u2019re perfect served warm with butter and jam, or with a dollop of cream for extra indulgence.<\/p>\n\n\n\n<p>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!<\/p>\n\n\n\n<p><strong>Ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 cup flour<\/li>\n\n\n\n<li>1 teaspoon baking powder<\/li>\n\n\n\n<li>\u00bc teaspoon salt<\/li>\n\n\n\n<li>1 egg<\/li>\n\n\n\n<li>\u00bc cup sugar<\/li>\n\n\n\n<li>\u00be cup milk, approx<\/li>\n<\/ul>\n\n\n\n<p><strong>Method<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Sift flour, baking powder, and salt into a bowl.<\/li>\n\n\n\n<li>In a separate bowl, beat the egg and sugar together until thick.<\/li>\n\n\n\n<li>Add egg and sugar mixture to the sifted ingredients with the milk.<\/li>\n\n\n\n<li>Mix until smooth.<\/li>\n\n\n\n<li>Cook tablespoonfuls on a moderately-hot greased girdle or pan. I grease the surface with butter. Ensure the temperature is not too hot,<em> or the edges will burn.<\/em><\/li>\n\n\n\n<li>Turn pikelets over when bubbles start to burst on the top surface.<\/li>\n\n\n\n<li>Cook until golden.<\/li>\n<\/ol>\n\n\n\n<p>Makes 8-10. Serve warm or cold.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is another old favourite from the Edmonds Cookbook. You may know them as Scotch pancakes, or hotcakes. They can be served buttered with jam, as in the photo, or with jam and cream.<\/p>\n","protected":false},"author":1,"featured_media":446,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"http:\/\/farm9.staticflickr.com\/8165\/7572042086_c2c67b943c.jpg","fifu_image_alt":"","_bluesky_dont_syndicate":"","_bluesky_syndication_accounts":"","_bluesky_syndication_text":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[19],"tags":[89,88,83,85,87],"class_list":["post-149","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking","tag-baking-powder","tag-egg","tag-flour","tag-milk","tag-sugar"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/farm9.staticflickr.com\/8165\/7572042086_c2c67b943c.jpg?fit=500%2C366","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":141,"url":"https:\/\/shadowfoot.com\/recipe\/raspberry-slice\/","url_meta":{"origin":149,"position":0},"title":"Raspberry Slice","author":"Brian","date":"17 September 2011","format":false,"excerpt":"This Raspberry Slice is a beloved New Zealand favourite, combining a buttery pastry base, a generous layer of raspberry jam, and sweet, glossy icing. Simple to prepare and bursting with nostalgic charm, it\u2019s a recipe you\u2019ll want to make repeatedly. Perfect for afternoon tea or a special treat, this slice\u2026","rel":"","context":"In &quot;Baking&quot;","block_context":{"text":"Baking","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm7.staticflickr.com\/6154\/6154703543_ccf02bc41e.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":172,"url":"https:\/\/shadowfoot.com\/recipe\/fruit-sponge\/","url_meta":{"origin":149,"position":1},"title":"Fruit Sponge","author":"Brian","date":"13 July 2013","format":false,"excerpt":"This Fruit Sponge is a comforting dessert that brings back fond childhood memories. It's a simple yet satisfying treat with a light, fluffy sponge topping baked over warm, stewed fruit. Perfect with rhubarb or your favourite fruit, this recipe offers the option of adding walnuts for extra texture and flavour.\u2026","rel":"","context":"In &quot;Desserts&quot;","block_context":{"text":"Desserts","link":"https:\/\/shadowfoot.com\/recipe\/category\/sweet-things\/desserts\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm8.staticflickr.com\/7444\/9273431687_35f22d137e.jpg?fit=499%2C333&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":175,"url":"https:\/\/shadowfoot.com\/recipe\/zucchini-fritters\/","url_meta":{"origin":149,"position":2},"title":"Zucchini Fritters","author":"Brian","date":"18 January 2014","format":false,"excerpt":"When you are growing zucchini you need to find different ways to use them in the kitchen. This recipe is based on the Edmonds Vegetable Fritter. Note: A zucchini is the same as a courgette. Ingredients \u00bd cup Flour \u00bd teaspoon baking powder \u00bc teaspoon salt \u00bd cup Milk \u00bc\u2026","rel":"","context":"In &quot;Tips&quot;","block_context":{"text":"Tips","link":"https:\/\/shadowfoot.com\/recipe\/category\/tips\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm3.staticflickr.com\/2808\/12007048233_bdf81d08b6.jpg?fit=500%2C333&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":123,"url":"https:\/\/shadowfoot.com\/recipe\/ginger_gems\/","url_meta":{"origin":149,"position":3},"title":"Ginger Gems","author":"Brian","date":"25 June 2007","format":false,"excerpt":"These Ginger Gems, baked in a traditional gem iron, are a nostalgic delight from the beloved Edmonds Cookery Book. Light, fluffy, and infused with the warm spice of ginger, they\u2019re a perfect companion to a cup of tea. Quick to prepare and beautifully golden when baked, these gems are a\u2026","rel":"","context":"In &quot;Baking&quot;","block_context":{"text":"Baking","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm9.staticflickr.com\/8148\/7491101694_60fce56732.jpg?fit=499%2C333&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":130,"url":"https:\/\/shadowfoot.com\/recipe\/caramel-biscuits\/","url_meta":{"origin":149,"position":4},"title":"Caramel Biscuits","author":"Brian","date":"21 September 2008","format":false,"excerpt":"This Caramel Biscuit recipe from my mother\u2019s cookbook is quick to prepare and full of nostalgic charm. Made with golden syrup and a buttery base, these biscuits bake to a crisp, caramelised perfection. With minimal ingredients and easy steps, they\u2019re an ideal option for any baking occasion. Perfect with a\u2026","rel":"","context":"In &quot;Baking&quot;","block_context":{"text":"Baking","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm4.staticflickr.com\/3336\/3314842653_6ed6f51407_d.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":170,"url":"https:\/\/shadowfoot.com\/recipe\/mrs-macs-apple-pudding\/","url_meta":{"origin":149,"position":5},"title":"Mrs Mac&#8217;s Apple Pudding","author":"Brian","date":"6 May 2013","format":false,"excerpt":"This simple and comforting dessert combines grated apple with warm spices like cinnamon and nutmeg, creating a moist and flavourful treat. This recipe is from my grandmother\u2019s recipe book. The recipe offers versatility, suggesting bananas as a substitute for apples to use ripe fruit. Baked to golden perfection, this pudding\u2026","rel":"","context":"In &quot;Desserts&quot;","block_context":{"text":"Desserts","link":"https:\/\/shadowfoot.com\/recipe\/category\/sweet-things\/desserts\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm9.staticflickr.com\/8539\/8705877865_2c58822ce0_n.jpg?fit=319%2C213&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts\/149","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/comments?post=149"}],"version-history":[{"count":1,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts\/149\/revisions"}],"predecessor-version":[{"id":445,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts\/149\/revisions\/445"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/media\/446"}],"wp:attachment":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/media?parent=149"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/categories?post=149"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/tags?post=149"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}