Pikelets Recipe

It came recently to my attention that there are many people who do not actually know of the wonder of pikelets, and/or how to make such things. After proving popular enough at a gathering of friends that a repeat performance was warranted the following morning, with at least a quarter of the attendance asking for the recipe, I present it here for the good of humanity. If you have not tried pikelets before, rest assured that you are missing out. If you've had prefab pikelets from Tescos and think you know what I'm talking about, rest assured that you are missing out. All in all the preparation takes about five minutes, and the cooking takes about two minutes per round of pikelets.


* 1 egg
* 1 cup of sugar
* 1 teaspoon of baking powder
* 1/2 teaspoon of salt
* 3/4 of a cup of milk
* 1 cup of sifted flour
* 30g of butter
I'd find out how many grams or millilitres there are in the cups I use but I'm too lazy. And I'm pretty sure it doesn't matter all that much anyway. All you have to remember is that a 'cup' in the context of cooking is a 'silly dainty teacup' and not a 'mug' or 'pint' or 'stein' or 'saucepan-ful' or anything. I think the glass tumbler I use for measuring cups is about half to two-thirds the volume of the mugs I use for drinking coffee from, so probably about 200-250ml.

Short Version For People Who Know What They're Doing

Mix everything together, fry in spoonfuls a bit like pancakes.

Longer, More Helpful Version For Everyone Else

Put the butter in a frying pan and put on a hob. Turn the hob to 'kind-of-hot'; I use '4' on my '1-6' electric hob, I think that corresponds to about a '3' on the gas hob I used at uni, but that was a long time ago already.
While the butter is busy melting, crack the egg into a largish pouring receptacle that you can fit a whisk or a fork or something into; I use a half-litre Pyrex jug, this recipe fits that perfectly. Beat the sugar into the egg until uniform and thick.
Add the milk, flour, baking powder and salt and mix thoroughly. Add the by-now-hopefully-melted butter and mix that in too.

I think you're supposed to not use any kind of greasing/frying agent in the pan, but you've already got the remains of melted butter in there so it can't be helped. It'll disappear after a couple of rounds anyway, so just don't add any more later. The pan should be 'hot', in the sense that if you flick a bit of water onto it it fizzles away immediately, but not so hot that you can't get your hand close enough to flick a bit of water onto it because the small remainder of the melted butter is fizzing so furiously you're afraid you'll lose skin.

Pour the mixture slowly into ~5cm round puddles on the frying pan. I think you're supposed to use a tablespoon, but that's another implement to wash up afterwards and hey, you used a mixing receptacle with a pouring spout like I told you to, right? You need to leave them 'til they're solid enough to pick up with a spatula and turn over, then leave them a short while more - in my experience this means about a minute before turning, then thirty seconds or less after turning. When you think they're probably cooked enough, slide them off onto a plate and have someone else butter them before other people eat them, while you pour out the next two to four, depending on how large your frying pan is - you can just about keep up with cooking pikelets and eating them yourself at the same time if you try, but you have to be fast on the buttering and eating parts to avoid burning the next batch.

In my opinion, pikelets are best served buttered, or margarined if you're that way inclined. I know some people put whipped cream or fruit or jam or even golden or maple syrup on them, but in my opinion these people are mentally disturbed and should probably be locked up for society's sake.

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