Pikelets

Pikelets

By
From
Encyclopedia of Food and Cookery
Makes
25–30

The Australian version of an old Scottish scone or ‘girdle’ cake, which is a popular item on the afternoon tea tray. Pikelets can be served warm or cold with butter and honey or jam, or cold with jam and cream. Pikelets can be reheated briefly in a warm oven or under a slow grill.

Ingredients

Quantity Ingredient
150g self-raising flour
1/2 teaspoon salt
2 tablespoons sugar
1 egg
250ml milk
30g butter, melted
fat, for frying

Method

  1. Sift flour and salt into a bowl. Stir in sugar and make a well in centre.
  2. Beat egg, add milk and butter and mix well. Pour into well in dry ingredients all at once and stir to make a smooth batter.
  3. Drop scant tablespoons of batter onto a hot, greased griddle or shallow frying pan. Cook until golden, then turn and cook other side until golden. Cool, wrapped in a clean dish towel or napkin.
  4. Serve warm with butter or cold with jam and cream.
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