|Pikelet with homemade jam and cream|
Heat up a cast-iron skillet if you have one or a heavy-based fry pan or something similar to a medium heat. Meanwhile in a large bowl, sieve all the dry ingredients together. In another bowl whisk together the eggs, milk and yoghurt. Combine the wet ingredients into the dry, and mix together until well combined. Melt the butter on the skillet or pan and pour into mixture, mix once again. With the residue of butter left on the skillet, wipe it well all around the surface with a paper towel (keep the paper towel as this is how you are wanting to keep the skillet/pan greased throughout cooking). Using a dessertspoon; bring the bowl of mixture close to the skillet and scoop up the mixture and pour it with the tip of the spoon pointing directly down, so that the mixture falls smoothly and evenly onto the skillet. This is how you will get a nice even sized round. Continue leaving enough room so they don't stick. When they are bubbly on the surface, turn gently and cook on the other side for about 1 minute. Do watch the heat as you will constantly be adjusting it from too-hot, too-cold.
|Bubbles on the surface of the pikelete (ready for flipping)|
|pikelets cooking on skillet|
Once they are cooked i place them between a clean tea-towel folded in half over a cooling rack (this keeps them soft). Continue until all the mixture is used.
You can serve them warm with lashings of butter or cool them down and top with your desired topping. I like to let people put their own on as it is fun and socialable.
Enjoy and lets bring back the afternoon tea times...!