Recipe Mama

Chai Pikelets / Pancackes December 19, 2008

Filed under: Breakfast,Cakes — obsidian @ 8:43 am
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Ingredients:
1 cup Self Raising flour
2 tablespoons of sugar (optional)
1 Egg
1 Cup Milk
2-3 chai teabags (or 1 tsp cinnamon, 1 tsp nutmeg, 1/4 tsp cardamon)

Method:
1). In a saucepan, heat the milk with the teabags/spices until it starts to bubble, then remove from heat and allow to stand for 10 mins, then remove the teabags (squeezing out all the milk).

Or – If you want to skip this step, just mix the spices and the milk in with the mixture without simmering them together first

2). Sift the flour, stir in the sugar, egg and milk. Beat until smooth.
3). Get a good frying pan and put it on the heat. Add a light amount of oil.
4). When the pan is hot, spoon/pour some mixture onto the pan – about the size of an egg ring or smaller for a pikelet…. larger for a pancake… It should fizz when you pour it on. Within a few moments you should see bubbles forming, this is the sign to flip them over, and the other side should be nice and golden brown.
5). Once you think the other side is cooked (you can peek at it), remove it and leave it to cool on some kitchen paper. Allow the pan to heat up again if needed before adding another.

Pikelets – Serve cooled with jam and cream, or cool or warm a squirt of lemon juice and a sprinkle of sugar.

Pancakes – Serve hot with maple syrup

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Plain Pikelets/Pancakes

Filed under: Breakfast,Cakes — obsidian @ 8:29 am
Tags: ,

A Pikelet is basically just a small pancake. I usually think of a pikelet served cool (usually with jam and cream ontop!), and a pancake served hot (with maple syrup on top!). The basic recipe for them is the same.

Obsipikelets(pikelets are generally small, about an eggring size or smaller)

Ingredients:
1 cup Self Raising flour
1 tablespoon of sugar (optional)
1 Egg
1 Cup Milk

Method:
1). Sift the flour, stir in the sugar, egg and milk. Beat until smooth.
2). Get a good frying pan and put it on the heat. Add a light amount of oil.
3). When the pan is hot, spoon/pour some mixture onto the pan – about the size of an egg ring or smaller for a pikelet, as large as you like for a pancake… It should fizz when you pour it on. Within a few moments you should see bubbles forming, this is the sign to flip them over, and the other side should be nice and golden brown.
4). Once you think the other side is cooked (you can peek at it), remove it and leave it to cool on some kitchen paper. Allow the pan to heat up again if needed before adding another.

Pikelets – Serve cooled with jam and cream, or a squirt of lemon juice and a sprinkle of sugar… or just on their own.
Pancakes – serve hot with maple syrup, banana slices, berries or other toppings.

Variations
Now you have the basic recipe, you can make variations by adding spices or fruit to the mixture. A flavoured pikelet is great as a snack for lunchboxes. Try:

  • Vanilla & cinnamon
  • Banana & cinnamon
  • Blueberries
  • Sultanas
  • Grated apple
  • “Chai” (cardamon, cinnamon, ginger and nutmeg)
  • Chocolate (add cocoa and/or chocolate chips)
 

Vegetable Pikelets November 16, 2008

Ingredients:
1 small zucchini, grated
1 carrot, grated (or pumpkin)
1tb Orange Juice
1/2 cup Self Raising Flour
1/2 Cup Wholemeal SR Flour
1/2 tsp butter/margarine/oil
1 Egg
3/4 cup milk

 
Method:
Cook the zucchini and carrot in the orange juice until tender. Mix the flours, egg and milk together in a bowl. Add the zucchini/carrot mix and combine well. Heat a saucepan and grease with the butter/marg/oil. Drop spoonfuls of the mixture onto the pan, and flip when bubbles form.