Pikelets (Scottish Pancakes) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 15 |
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My Aussie friend uses this recipe as her standard pancake recipe. Pikelets are the Scottish version of the southern British crumpet. They are also great for afternoon teas. Serve with fresh-squeezed lemon juice and sugar, or with butter and jam. I always thought that I had the best pancake recipe in the world until I tried these! Ingredients:
1 cup self-rising flour |
1/4 cup sugar |
1/4 teaspoon baking soda |
1 egg, lightly beaten |
3/4 cup milk |
1 tablespoon butter |
Directions:
1. Sift together the flour, sugar, and baking soda in a large bowl. Slowly add the egg and milk while stirring continually until smooth.
2. Place a skillet over medium heat. Lightly coat the surface of the skillet with butter. Pour 1/8 cup of batter into the skillet. Cook until bubbles begin to appear on the surface of the batter; flip and continue to cook until lightly browned on the bottom, 1 to 2 minutes each side. Reapply butter to the skillet between batches.
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