Tuesday, July 6, 2010

Perfect Pikelets

The Boss has lost his roomy, Grand Mama left this morning for the sunny Hawkes Bay, so I now sadly have to return to the reality that washing does not do it self. But all is not lost, as it just so happens to be the school holidays, so we have Mr Hooper home for two whole weeks, how fabulous! Since having a baby I have a new hobby, it involves drinking cups of coffee and eating multiple offerings that are dense in butter and sugar...I am referring to the exclusive world of mothers groups, I LOVE it. We get together once a week to talk babies and all things in between. A few months ago I could not have imagined ever entertaining the thought of sitting around for hours of baby talk, but I now consider it a form of therapy. My coffee group was established after we all went to the same antenatal class. As strangers we awkwardly examined graphic footage of labour, and found our favourite 'birthing position' together, it did not take long for the barriers to break down and for friendship to evolve. Nothing like watching a 'natural' birth filmed in 1982, to bring people together.

I like to take along a treat every week, and last week I took some perfect little pikelets. This is another NZ classic, and again I began with the Edmonds cook book. But by accident I have modified the recipe, with great results. Pikelets, as opposed to pancakes are sweeter and have a denser texture. Cooked in melted butter, these are just splendid served with some jam and cream. As our wee ones get bigger this recipe will be perfect for toddlers to enjoy, spread with a little butter and sprinkled with 100s & 1000s.

PIKELETS (12-20 depending on size)
1 cup of self-raising FLOUR (or plain flour with 1 tspn of baking powder)
1/4 tspn SALT
1 tbspn GOLDEN SYRUP (if you don't have any just add an extra tbspn of sugar)
2 tbspn SUGAR
1 tbspn BUTTER
1/2 cup of MILK mixed with 1 tspn LEMON JUICE (or buttermilk)

extra BUTTER for the pan

Whipped Cream, Jam, 100s & 1000s, Butter, fresh berries....etc.
Measure the golden syrup and butter into a saucepan. Warm to soften, and then mix in the sugar, milk and egg. (Using a warm spoon helps with managing golden syrup).

Sprinkle in the flour through a sieve, then mix briefly with a whisk or electric beater.

Using a paper towel smear a frying pan with some butter. Using a dessert spoon drop a dollop off the end of the spoon into the pan, so they are nice and round. I cook about 4 at a time. As soon as you have small bubbles bursting on the surface flip them over. When the centres spring back you know the other side is done. Place on a clean tea towel, and bundle them up while you cook the rest.
They are best served warm, but its not essential. Pop them in a container and warm when you need them, if desired. I served them with some whipped cream and Plum Jam, our very clever Grand Mama had made for us.

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