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Nans Piklets

Nans Pikelets

I believe this is the first thing I ever learned to cook. I remember the smell of butter browning in the pan and waiting impatiently for the bubbles to appear so Mum could help me flip the little pikelets over. They were often an after-school treat at Nan’s place too. Safe to say they’re an important part of my culinary nostalgia.

Serves:

Makes about 20

Preparation Time:

5 minutes + 30 minutes resting

Cooking Time:

15 minutes

Ingredients

1 cup (150 g) self-raising flour
1 tablespoon caster sugar
1 egg
¾ cup (180 ml) milk
60 g unsalted butter, melted

Method

  1. Sift the flour and caster sugar into a medium bowl. Lightly beat the egg in a small bowl and add the milk. Make a well in the centre of the dry ingredients and add the wet ingredients, stirring well. Make sure there are no lumps, then cover and let rest for 30 minutes.
  2. Brush a large frying pan with butter and drop tablespoons of the mixture into the pan. Only make about six pikelets at a time. Cook over medium heat until bubbles appear over most of the surface of the pikelets.
  3. Turn and cook on the other side until golden brown. Serve the pikelets hot or cold, with the topping of your choice.

Credits:

Extracted from Classic by Julie Goodwin, Penguin Random House

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