Monday, January 17, 2011

Recipe : 'Pikelets' (Sweet Flapjacks)

This is our standard "go-to" pancake recipe.   It's a little on the sweet side, and quite forgiving if you want to  use half whole-wheat flour.   If you make pancakes about 4" across, they will freeze quite well to use as toaster pancakes.  :)   It doesn't make a particularly big batch of batter, though, so I would usually double it.

The recipe comes from "Waste Not, Want Not - A Booke of Cookery" by E.F. "Ted" Eaton, subtitled "Some Interesting Recipes of Old Acadia."  It's a neat little cookbook from 1978, published by Omega Publishing in Fredericton, New Brunswick.  Not easily come by, but Abe Books does have it listed:


1 cup flour
1/2 teaspoon bicarbonate of soda
2 tablespoons sugar
2/3 cup milk
1 large egg 
1 tablespoon butter, melted
Extra butter to grease pan

Sift flour, bicarbonate of soda and sugar together into a large bowl. Make a well in the centre of the dry ingredients.

Using a whisk or fork, beat milk and egg in a small bowl until combined. Pour milk and egg mixture into the well. 

Gradually incorporate the flour into the milk mixture, whisking until a smooth batter forms. Mix in melted butter. 

Heat a non-stick frying pan over medium heat. Lightly grease pan with butter. 

Drop tablespoons of the mixture into the frypan. Dropping the mixture from the tip of the tablespoon will give a round shape to the pikelets. Don't overfill the frypan as this will make turning the pikelets difficult. Cook until several bubbles appear on the surface (this should take about one minute).

Turn pikelets over and cook until golden brown.

Remove cooked pikelets from pan and repeat with remaining batter, lightly greasing pan between each batch.

Serve hot or at room temperature. 

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