Sunday, September 24, 2006
Here is the pancake recipe I used. It is actually a pikelet recipe from The "Central Cookery Book" (an old Tasmanian School recipe book). This recipe makes lovely pikelets to eat cold, but today I added more milk to make them more like pancakes and less like pikelets. It made 4 large pancakes. (My changes in brackets)
4 ozs self-raising flour
1/2 teaspoon salt (I used a pinch of salt)
Nutmeg (I didn't add this)
5 tablespoons milk (I added more to make mixture less thick. I used skinny milk)
2 ozs sugar
1/2 oz melted butter
Beat egg and sugar (I used a whisk) and add melted butter and milk (keep whisking).
Sift in flour and nutmeg (and whisk till smooth).
Drop in spoonfuls on to a hot, greased pan, griddle or plate (I poured enough mixture in pan to make a pancake instead of smaller pikelets)
Turn when brown (and bubbly)
Butter when cold (We ate them hot with Maple Syrup)