Wednesday, February 18, 2009
Old fashioned favourites
I love pikelets and have fond memories of my Nana making them when I was small. Pikelets are like mini pancakes, but are lighter and so much nicer than pancakes! It is really easy to whip up a batch of pikelets and they are perfect with whipped cream and jam (of course, I don’t like jam, but they are good with just cream too!).
My favourite way to eat pikelets is hot, straight from the pan, with butter on them. I also quite like them cold with peanut butter on them! I made the pictured pikelets from a recipe in my favourite baking book, Ladies, A Plate. The piklets were just perfect (as is everything that I have made from that book!).
Another recipe I have recently tried from Ladies, A Plate is Josette’s shortbread. There are three variations of shortbread in the book, one using icing sugar, one using castor sugar and rice flour and one using custard powder. Josette’s shortbread is the custard powder version. The custard powder made a really nice change. The shortbread was lovely and crisp. Shortbread is always easy to make, but this was particularly easy, as you rolled the dough into logs, chilled and then sliced and baked. You could even keep cookie dough logs in the freezer and slice and bake as requested to make sure you have freshly baked cookies always. I love shortbread and this is a recipe I will try again.
Pikelets (from Ladies, A Plate)
1 tsp baking powder
15g butter melted with 25g golden syrup
· Whisk egg and sugar together, then whisk in milk, dry ingredients and lastly the butter and golden syrup
· Heat a pan and use a little butter on a paper towel to grease
· Drop spoonfuls of mixture into the pan. When the tops start to bubble, flip over and cook for a few minutes on the other side.
Keep warm under a tea towel.