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.

h2. Ingredients

h3. 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

h3. Maple Clotted Cream

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

h2. Method.

h3. 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.

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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.

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Repeat as required until the batter is all used up.

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

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h3. 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.