Everyday Epicurean

_We discovered this morning that we had far too many eggs in the fridge, so I grabbed the oldest box, tested them to see which were off, and was left with 8 eggs.

Now, I didn’t feel like scrambled eggs, poached eggs, boiled eggs or an omelette, so I set about making something else. I didn’t have anything in mind, just started out and came up with the recipe below._

Ingredients.

• 8 eggs
• 1/4 teaspoon of Dutch Cinnamon powder
• 1 teaspoon of Vanilla Essence
• 1/2 cup of Oatbran
• 3/4 cup of Milk (full-cream)
• 2 1/2 cups of Self Raising Flour ( you could use Plain/Bakers flour with 1 teaspoon of Bi-Carb Soda, and 1/2 teaspoon of Baking Powder )
• 1/4 teaspoon of Baking Powder
• 1 Tablespoon of butter ( melted )

Method.

Crack all the eggs into a mixing bowl ( I use the old Kenwood Chef benchtop mixer ), beat for a bit until combined.
Add the cinnamon and vanilla and oatbran, beat again.
Add 1/2 cup of milk and a cup of flour, beat thoroughly.
Add the rest of the flour, mixing in really well ( you don’t want lumps ).
Add the baking soda and butter and the last 1/4 cup of milk.
Mix again until you have a smooth batter.

Pre-heat a frypan ( I used an electric heavy based benchtop frypan ), to 375 F (or fairly hot).

Grease the pan with butter between each batch. Using a soup spoon add the batter to the pan. One spoon of batter makes one pikelet. I could fit 6 in my pan.

When the pikelets bubble and the bubbles burst, it’s time to turn them over. Cook on the other side until just browning (roughly a tad shorter time than the first side).

Serve with jam and cream.