It’s Monday – let’s set ourselves up for the week, yeah? Let’s make a big batch of lil’ coaster-sized pikelets, so our cheeky snack/next-level breakfast/impromptu dessert needs are sorted for the week.
Because we’re adults and we can conjure happiness and solace from the scantest quantities of butter, eggs, milk and flour. Magic is real.
Pikelets – ever heard of them? They’re pretty much small pancakes, though as with all things in food, I’m sure there will be plenty of people who have other ideas. I’ve heard it said that crumpet batter, when cooked without a ring, is actually a pikelet.
I’ve also heard lil’ pancakes referred to as ‘scotch pancakes’ and even ‘drop scones’. Kate from The Lunchlady taught me that one – her blog is beautiful, definitely check it out!
As always, I care less about semantics, and more about delicious tiny pancakes that I can put in my mouth. The deal with these bb’s is that you don’t eat ’em with syrup and butter (though lorde knows, there’s nothing stopping you).
No, traditionally, pikelets are eaten with butter and jam, or yes you guessed it, jam and cream! That’s right, you have official permission to eat these buttery, light, slightly corn-y discs slathered in jam and whipped cream.
Oh hey thanks, universe. This is a pretty sweet deal. I personally am a big fan of cherry or blueberry jam with these guys, because I think both of those fruits work really well with corn. But ~whatever~ you want would work.
Your cream options are similarly endless. A little lightly whipped cream? A shmear of sour cream? Creme fraiche? Clotted cream? Even a lil’ ricotta or cream cheese? No dairy? Go for some whipped coconut cream, or some almond butter.
There’s no bad way to eat these. I got all 21st century and sprinkled on some bee pollen because I absolutely believe in it’s mysterious powers (not really, but sometimes it’s nice to pretend). It adds a cool flavour, too.
For anyone who’s interested, this metal tray/tin and the blue plate are from IKEA, the lil’ white cup is from Robert Gordon, the yellow bowl is from Salt and Pepper, the wooden teaspoon is from Wheel and Barrow and that babealicious napkin is from Fazeek!
Now go get yo’ pikelet on! And have a great week, amigos. You’re the frickin’ best, and don’t forget it.
- ¾ cup (115g) plain flour
- ¼ cup (30g) cornmeal
- pinch of salt
- 1 + ½ tsp baking powder
- 2 eggs
- 1 cup (250ml) milk
- 2 oz (50g) butter
- Place the flour, cornmeal, salt and baking powder into a bowl and stir to combine.
- Separate the eggs, place the yolks in with the dry ingredients, and the whites into a small mixing bowl.
- Add the milk to the yolks and dry ingredients, and stir until combined (don't worry about a few lumps).
- Place the butter into a large non-stick frying pan (the one you'll cook the pikelets in), and melt over a low heat. Pour the melted butter into the batter, and stir to combine.
- Whisk the egg whites until they're almost at soft peaks, and then fold them through the batter.
- Place the buttery frying pan back over a medium heat, and place 2tbsp sized pikelets in the pan. Cook until bubbles form on the surface (about 1 minute) and then flip and cook through for a further 30 seconds.
- Serve with jam and cream!