pikelets (welsh pancakes)
(4 ratings)
Pikelets are little pancakes from Wales. Although they're usually served as a hot breakfast dish, they also make a great tea time snack served at room temperature and sprinkled with powdered sugar or with honey or jam spread on top.
(4 ratings)
yield
3 to 4 (makes 9 pikelets)
prep time
5 Min
cook time
10 Min
method
Stove Top
Ingredients For pikelets (welsh pancakes)
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1 cupall-purpose flour
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1/4 tspbaking soda
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1/2 tspcream of tartar
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2 Tbspgranulated sugar
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2/3 cupmilk
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1 lgegg
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1 1/2 Tbspbutter, melted
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extra butter to grease the pan
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jam or honey, to serve
How To Make pikelets (welsh pancakes)
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1Sift flour, baking soda, cream of tartar, and sugar together in a mixing bowl. Make a well in the center of the flour mixture.
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2Add milk and egg to a small bowl, and use a whisk or fork to beat milk and egg until well combined and pale lemon-colored. Pour milky mixture in the well, and whisk until a smooth batter forms.
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3Stir melted butter into the batter.
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4Heat a nonstick skillet over medium heat. Add a little butter to grease the bottom of the skillet. Drop 2 to 3 tablespoons of batter into the hot skillet, to form small pancakes 3 1/2 to 4 inches wide. Let cook 1 to 2 minutes. When bubbles form on the surface, use a pancake turner to flip the pikelets over, and cook the other side for 1 minute longer or until lightly browned. (You will probably have to do this in batches because you don't want to crowd your skillet or the pikelets are difficult to flip.)
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5Remove cooked pikelets to a platter, and cover with foil to keep warm. Add more butter to skillet if needed, and repeat until all batter is used.
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6Serve immediately while still hot, topped with honey or your favorite fruit jam. They're also great at room temperature as a quick snack for tea time, sprinkled with powdered sugar, or you can spread a little honey or jam on top.
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