Everyday Epicurean

I made pancakes this morning using my Uncle’s pikelet/pancake recipe which I’m publishing below along with my own Maple Clotted Cream.

You can also stack them and serve with Blueberry Coulis.

Ingredients

Pikelets

• 2 cups of Self Raising Flour
• half a teaspoon of Baking Powder
• one and a half teaspoons of Bi-Carb Soda
• half a cup of Castor Sugar
• 2 eggs
• 1 cup of Milk
• 2 teaspoons of butter, melted in half a cup of Hot Water

Maple Clotted Cream

• 250ml of Cream
• one and a half Tablespoons of Icing Sugar
• 1 Tablespoon of Maple Syrup

Method.

Pikelets

Combine the dry ingredients in a large mixing bowl (or use your Kenwood Chef / Kitchenaid standing mixer). Add the eggs and milk, and mix until smooth. Finally mix in the butter and water and allow to stand for 30 mins to an hour.

Grease a hot frypan or gridle with some butter and pour on some batter. When the bubbles start bursting, it should be ready to flip.

Once flipped cook until the pancake feels firm but fluffy to touch (i.e. not like it’s still runny). Remove and place on a plate.

Repeat as required until the batter is all used up.

I ate mine with Black Muscat Jam and Maple Clotted Cream.

Maple Clotted Cream

In a mixing bowl combine the cream and icing sugar and beat with an egg beater for a couple of minutes. Pour in the maple syrup and beat again. It should clot fairly quickly after adding the syrup.