Pikelet Pancakes (three in a pan cakes)

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I have such fond memories of these little pancakes. My mum would often make them in the afternoon and I would come home from school and smother them in butter and jam before devouring as a tasty afternoon treat! They’re so good, that the leftovers even taste divine cold from the fridge on their own! The texture of these pancakes is like no other, velvet soft and filling.

Pikelets Recipe

Ingredients:

• 4 cups of self-raising flour

• 2 eggs, lightly whisked

• 500ml milk (adjust quantity if needed)

• 2 pinches of salt

• 1/2 cup of dried sultanas or raisins

Instructions:

1. In a large mixing bowl, combine the self-raising flour and salt.

2. Make a well in the center of the dry ingredients and gradually pour in the lightly whisked eggs and half of the milk.

3. Gently stir the mixture, incorporating the flour from the sides of the bowl.

4. Continue to add milk gradually and mix until a thick, smooth batter forms. The consistency should be similar to pancake batter. Add more milk if needed.

5. Fold in the dried sultanas or raisins into the batter.

6. Heat a non-stick pan over medium heat and lightly grease it with oil or butter.

7. Spoon the batter into the pan to form small spikeletsSpikelets Recipe

   Ingredients:

   • 4 cups of self-raising flour

   • 2 eggs, lightly whisked

   • 500ml milk (adjust quantity if needed)

   • 2 pinches of salt

   • 1/2 cup of dried sultanas or raisins

   Instructions:

   1. In a large mixing bowl, combine the self-raising flour and salt.

   2. Make a well in the center of the dry ingredients and gradually pour in the lightly whisked eggs and half of the milk.

   3. Gently stir the mixture, incorporating the flour from the sides of the bowl.

   4. Continue to add milk gradually and mix until a thick, smooth batter forms. The consistency should be similar to pancake batter. Add more milk if needed.

   5. Fold in the dried sultanas or raisins into the batter.

   6. Heat a non-stick pan over medium heat and lightly grease it with oil or butter.

   7. Spoon the batter into the pan to form small spikelets. Cook until bubbles appear on the surface.

   8. Flip the pikelets and cook the other side until golden brown.

   9. Remove from the pan and place on a wire rack to cool slightly.

   10. Serve the spikelets warm or cold as a delightful snack or breakfast treat. I like to smother mine in salted butter with jam.
       
       With love,

       Tara x