I am still going strong although the beginning is slow with a lot of trials and errors. I am slowly learning how to work smart after wasting hundreds of hours trying to work hard.
I think blogging can be easier than I thought, as long as you figure out how to do things right and develop a prototype for posts.
Today I am sharing a recipe on pikelets. My mother used to call them drop scones, some people call them crumpets but I realize in making crumpets yeast is used as a raising agent, the batter is thinner and is poured into a crumpet ring, during cooking.
I love them because they are so easy to prepare and tasty too. I prefer to eat them plain, but you can come up with your own ideas of serving them.
Always remember to assemble ingredients, before you start cooking.
Add the milk and egg into the well
Whisk until the batter is just smooth
Cook until small bubbles begin to appear on the surface, then flip
Pikelets should be golden brown
Serve topped with jam and freshly whipped cream
You can also serve plain, if you prefer
Preparation time: 15 minutes; Total cooking time: 15 minutes; Makes: 18
- 125 g (1 cup, 4½ oz) all purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 20g (4 teaspoons) sugar
- 180 ml (¾ cup, 6fl oz) milk
- I egg
- Jam and freshly whipped cream to serve
- Sift flour, baking powder, salt and sugar into a bowl. Make a well in the center.
- Whisk the milk and egg in a jug and slowly pour into the well, whisking until the batter is just smooth. (do not over mix the batter)
- Heat a non-stick frying pan. Brush with melted butter or oil.
- Drop tablespoons of batter into the frying pan. Allow room for spreading. Cook pikelets until small bubbles begin to appear on the surface and the underneath has turned golden brown.
- Turn pikelets over, and cook the other side. Transfer on a plate. Repeat the process with the remaining batter.
- Serve, topped with jam and freshly whipped cream or just serve plain, if preferred.
- I cooked using moderate heat.
- Was able to cook four at a time.