Pikelets recipe

Pikelets

 

Makes 7

25 mins
plus proving

279 Kcals/portion

Fat 3.9g (1.2g sat)
per portion

 

 Suitable for freezing
 Suitable for vegetarians

 

Strong plain flour 450g (1lb)
Salt 1 tsp
Caster sugar 2 tsp
Fast-acting dried yeast 1 tbsp
Milk 600ml (1 pint)
Vegetable oil 1 tbsp
Butter and jam to serve

 

1 Sift flour into a large bowl. Stir in salt, sugar and yeast. Make a well in centre and pour in milk. Gradually mix in to form a thick batter. Set aside in a warm place for about an hour until batter is frothy and has doubled in size.

2 Lightly brush a 15cm (6in) frying pan with oil and heat until hot. Ladle in sufficient batter to a depth of 2cm (¾in) and cook over a low heat for about 6 minutes until bubbles on surface burst and set. Turn over and cook for a further 2 minutes.

3 Transfer to a wire rack then repeat with remaining batter. Serve warm or cold with butter and jam.

 

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