Why can't I make pikelets? I have tried so many recipes and can't make any of them nice and light. Have to make them in a zip frypan because I haven't a griddle.
jaybee6,
Aug 31, 4:45pm
Always leave lumps in the mixture as it allows the air to go through. Should get lovely ones doing it like this. I get nice fluffy ones and everyone comments.
vashti,
Aug 31, 7:16pm
Thanks for your advice, I'll do that, it must be the only thing left I haven't tried. Which recipe do you use?
anne1955,
Aug 31, 7:48pm
Use Edmonds Cook Book one as good as any don't beat between putting into/onto cook on pan always leave alone once beaten. Same goes for many of those recipes like batters and Yorkshire pudding once beaten leave beaten The air bubbles are there done kill them Hope this helps.
noahsdad,
Aug 31, 8:06pm
2 eggs, tbl sugar, cup s/r flour and milk to make into a batter. I whisk the hell out of with a wire whisk and then put into a dry non stick pan. I never measure the ingredients except I can count the eggs ! I find the pan is just as important as the ingredients. I also use a circulon brand griddle pan. best thing I ever bought! My pikelets are famous and my daughters friends want to come and stay so they can get dads pancakes in the morning.
gennie,
Aug 31, 8:34pm
I made pikelets once a week for 3 years (and now not so regularly but still often) so think that I've made a few. My recipe is based on the Edmonds. 2 Cup flour 2 eggs 1/3 C sugar decent pinch salt 2 generously heaped teaspoons Baking powder Enough milk to mix to a batter. (I use a rotary beater and try to get rid of the lumps). Should be a batter that is reasonably thick (like a very soft whipped cream thickness). I find the generous dose of BP and the thick batter produces thick fluffy pikelets. Other key things are a really non-stick pan (I don't grease it as that seems to interfere with the lovely golden brown colour) and judging the heat right on the pan - just hot enough to turn to a light golden brown colour on the underside by the time the bubbles are popping on top. Can take a bit to find that sweet spot on your stove.
norse_westie,
Sep 1, 4:04am
I add an extra egg and a wee bit of melted butter. I use a hand mixer as I think an electric one over mixes them.
And use absolute minimal butter when cooking. I have to say even my GF ones always turn out perfect. Thank God for that because they are so easy to whip up for school lunch if I have nothing else available.
add 1 tablespoon golden syrup, this will make them soft and last longer.
korbo,
Sep 1, 6:46pm
Made a lot for grandies last week, while on holiday, and forgot my recipe book. Bought 2 of those pancake mix in bottle things. tipped it in a bowl and then added the water, instead of shaking it all. then added a bit more flour and 1/2teaspn BP and made the best piklets ever. used hand egg beater and they were fine. Also leaving the mixture for 10mins helps. My muminlaw always add 2 teaspn brown vinegar after she has mixed
joybells2,
Sep 2, 9:35am
Don't make the batter too thin or you will have flat pikelets.
vashti,
Sep 2, 10:56am
I'm just waiting to receive the new griddle I ordered, before I get going yet again.lol That's how detemined I am to get them right. Be so handy, cheap, quick and most people like them, I'll let you know how I get on. Thanks for your replies.
gennie,
Sep 2, 11:34am
The vinegar that Korbo mentions probably works in a similar manner as to buttermilk which can improve the tenderness of the final result (being the opposite of tough and chewy). Could be worth experimenting with - adding a teaspoon to the mix, not enough to affect the taste but could help with a tender result.
ange164,
Sep 2, 4:43pm
My mum taught me to beat the sugar and egg until it's thick with the egg beater. Then pour that with your milk into the flour& baking powder and stir through. Making it not too thick nor too thin. I also add 1 T lemon juice to give the baking powder extra acidity to activate with upon hitting the heat. Perfect ones each time; as long as I use my trusty old cast iron pan and the front element on 2 and three quarters out of 5. Any other element on my dodgy old stove can't quite hit the sweet spot for temperature. LOL. It's a feel thing - you'll get there.
korbo,
Sep 2, 7:51pm
. Oh, I also purchased one of those flat hot electric plate things. so quick, can make 10 piklets at a time. brilliant machine.
juli55,
Sep 2, 9:04pm
Don't push the top of the pancake down with a spatula. They're supposed to rise. Make a thick mixture (like thick whipped cream) = Pikelets. Make a thick Mixture (like thick whipped cream) = make 'em BIG, round and thick = Hotcakes, aka, Maccas, Make a THIN mixture (like pouring cream) = pour into fry pan and tilt pan to coat the bottom = crepes aka pancakes.
marcs,
Sep 2, 11:15pm
This makes my pancakes and pikelets too. This makes quite a bit so halve the mixture. I also freeze them. These are nice and fluffy. 1 & 1/2 cups milk (full cream if possible) 1 & 1/2 tsp vinegar. Add these together and set aside. You can alternatively use buttermilk if you have some on hand.
2 cups self raising flour 3 tablespoon sugar 1/2 teaspoon bi carb (baking) soda 2 tsp vanilla or any other flavour eg berries or chocolate if you like 2 eggs 80g butter melted and cooled (I prefer to use salted butter)
Mix all the dry ingredients together. Whisk together milk and egg, add to the dry ingredients. Use a hand wire whisk and half mix then add butter and whisk till just combined. Lumps in the mix are fine. Make sure you pan is medium hot. For pikelets use 1 tablespoon and for pancakes use 2 tablespoon. Once you pour onto hot pan, leave it till you see bubbles popping on the surface then flip them. Again do not play with them at all once on the pan other than when you need to flip them or take them off.
I have also made these without eggs. I just added 2 tbs extra milk.
marcs,
Sep 2, 11:17pm
Forgot to say I only butter the pan for the first lot of pancakes and after that I don't use any butter. I use cast iron and also non stick depending on what I have on hand. You can add butter each time for more buttery taste.
vashti,
Sep 3, 5:33am
Ive just realised from what you wrote previously that I have always used low fat milk because that is what we always use. I could buy blue top to have on hand and freeze though I guess. Edited to say I have bought a cast iron skillet from briscoes on special it says I need to season it and the instructions come with it. Do you still keep having to do yours?
ange164,
Sep 3, 6:27am
I have a cast iron pan, I have to get the seasoning back on any time someone runs it too hot and dry and burns it off.
player_smurf,
Sep 3, 6:49am
I have a Lodge Classic cast iron pan and it needs seasoning. how do you season it? I always wash after use immediately and coat with oil but i think it got used recently on too high heat and the seasong has been ruined.
player_smurf,
Sep 3, 6:51am
Oh i just googled it and its pretty much what i do but may need doing several times to bring it up to scratch it seems.
kara101,
Sep 4, 10:45am
I had problems for years and found I was making the batter too thin, keep it thick and it will make perfect pikelets.
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