Posting this week’s menu plan early, so I can also post this recipe! This Tuesday we celebrate Shrove (Pancake) Tuesday, the day before the beginning of Lent. The children also celebrate this at school, by bringing some pancakes or pikelets from home to share with their class.
My children tend to prefer pikelets over pancakes. I think the smaller size, but greater thickness also makes them easier for the children to manage. I have a very basic recipe that I use. It makes about 20, which is never enough for us, so I always double the recipe.
Pikelets Recipe
Ingredients
- 1 cup self raising flour
- 1/4 cup castor sugar (super fine sugar)
- 1/4 teaspoon bicarbonate of soda
- 1 egg
- 3/4 cup milk (approx)
- 1 teaspoon white vinegar
- Then what ever toppings that you like, my children like butter or lemon and sugar.
Instructions
- Sift sugar, bicarb of soda and flour into a bowl (large if doubling recipe).
- Pour egg, milk, vinegar and combine well.
- Make a well in the dry ingredients and pour in about 90% of the combined milk liquid.
- Using a beater mix until smooth. Add as much of remaining liquid ingredients as required. I like the pikelet mixture to be quite thick, but it can have all the milk in and be thinner and still taste great.
- I add a small amount of butter to a frying pan on medium heat.
- When melted I drop large spoonfuls of mixture into the pan, allowing room for spreading.
- When bubbles appear, turn the pikelets over before they burst.
- The pikelets take less time to cook on the second side. Using a spatula to lift the pikelet, check that the bottom side is golden, then remove from the pan.
- Add your favourite toppings and enjoy!
Do your kids prefer Pikelets Recipe over pancakes?
Pikelets Recipe
Author:: PlanningQueen
Recipe type: lunch box
Ingredients:
- 1 cup self raising flour
- ¼ cup castor sugar (super fine sugar)
- ¼ teaspoon bicarbonate of soda
- 1 egg
- ¾ cup milk (approx)
- 1 teaspoon white vinegar
- Then what ever toppings that you like, my children like butter or lemon and sugar.
Method:
- Sift sugar, bicarb of soda and flour into a bowl (large if doubling recipe).
- Pour egg, milk, vinegar and combine well.
- Make a well in the dry ingredients and pour in about 90% of the combined milk liquid.
- Using a beater mix until smooth. Add as much of remaining liquid ingredients as required. I like the pikelet mixture to be quite thick, but it can have all the milk in and be thinner and still taste great.
- I add a small amount of butter to a frying pan on medium heat.
- When melted I drop large spoonfuls of mixture into the pan, allowing room for spreading.
- When bubbles appear, turn the pikelets over before they burst.
- The pikelets take less time to cook on the second side. Using a spatula to lift the pikelet, check that the bottom side is golden, then remove from the pan.
- Add your favourite toppings and enjoy!
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