Pikelets

Origin: Australian

These minuter pancake looking treats are perfect to replace your breakfast, brunch, or make as a great little snack.

Makes About: 12-15

Time: Unknown

Difficulty: 2 out of 5 (1 being cookies in a tube - ready bake cookies)

Ingredients - Mock Cream (Optional)

80 ml water

4 tablespoons caster sugar (Sugar that is finer than granulated, but not powder sugar. You can make caster sugar by pulsing granulated sugar in a food processor till it is finer.)

125 g unsalted butter - softened

1 teaspoon vanilla essence (I used vanilla extract)

Pikelets

110 g plain flour - Sifted

2 tablespoons sugar

1 egg - lightly whisked

80-100 ml milk

2 teaspoons unsalted butter - melted

1 teaspoon cream of tarter

1/2 teaspoon baking soda

Decorate

Jam - I used raspberry

Mock Cream

Instructions - Mock Cream

- Step 1 - Boil

Put the 80 ml of water into a small pot and put on low.

I had to make my own caster sugar by using my food processor, but I heard you can also use a blender. I'm sorry to let you know that I don't know if using granulated sugar would really make a difference, but maybe I will try it with granulated sugar next time.

Place your 4 tablespoons of caster sugar into the water. Turn up the temperature to low medium or medium and bring the sugar water to a boil till the sugar is dissolved. Once the sugar is dissolved, take the sugar water off the stove to cool while you cream the butter.

- Step 2 - Blend

As your sugar water cools blend the 125 g of butter till it becomes smooth. I softened the butter with my hands first and then used my hand mixer to make it creamy.

- Step 3 - Mix

Once your butter is smooth slowly add the sugar water mixture while mixing till completely blended. It should NOT look watery, but instead still like buttery.

- Step 4 - Add the Vanilla and Refrigerate

Add the 1 teaspoon vanilla essence (or extract) and mix till combined.

Once the mock cream is mixed go ahead and place it in the fridge to let it chill, but not for long cause it will stiffen.

Pikelets

- Step 5 - Mix Dry Ingredients

In a large bowl sift 110 g plain flour and 2 tablespoons sugar

- Step 6 - Mix Wet Ingredients

In a separate bowl lightly whisk 1 egg and add 80-100 ml of milk till combined.

- Step 7 - Mix the dry and the Wet

Melt your 2 teaspoons unsalted butter in a small sauce pan and then mix the dry ingredients, wet ingredients and butter till it becomes a wet mixture; it will not really be sticky, just wet.

- Step 8 - Wait

Set the mixture aside for an hour.

- Step 9 - Mix Well

After your long hour wait you can mix in your 1 teaspoon cream of tarter and your 1/2 teaspoon of baking soda.

Your mixture will become sticky quickly and more like pancake mix. This is your desired texture.

- Step 10 - Lightly Grease, Warm, Fry

Grease your pan very lightly on low heat. I put too much butter and turned my heat up too high for my first three and they got a little too crispy. You can see that in the picture below.

Once you get the correct heat and grease place a few small dollops of batter in your pan and cook till the middle starts to bubble and the bottom is golden brown.

This should only take a few minutes.

Once the bottom browns flip and color the other side. This should only take a few more minutes. Make sure you watch it closely because it does not take long.

Once browned you can transfer them to a plate and finish frying the rest of your pikelets.

Decorate

Once you have yourself a plate of cute little pikelets you can eat them plain, with jam or butter, with nutella, the mock spread, or what ever spread you would like. But, if you would like it pretty, go ahead and pipe and decorate yours as you wish.

- Step 11- Spread and/or Pipe

I decorated my pikelets with either mock cream or jam spread on the top and then piped the opposite on top of that. I did this to make it a little prettier; there is no other reason to do this.

- Step 12 - Enjoy!

Once you deiced what you want to do with these cute little pikelets the most important thing to do is to enjoy the goods!

These are from Country Women's Association N.S.W. "Jam Drops and Marble Cakes" cook book from Australia. I followed this bake closely because I didn't know this bake, but did use a jam from my fridge instead of a homemade jam. I lengthened the instructions for bakers who need more steps.