Pikelets Scottish Pancakes Recipes

PIKELETS (SCOTTISH PANCAKES)

Steps:

• Sift together the flour, sugar, and baking soda in a large bowl. Slowly add the egg and milk while stirring continually until smooth.
• Place a skillet over medium heat. Lightly coat the surface of the skillet with butter. Pour 1/8 cup of batter into the skillet. Cook until bubbles begin to appear on the surface of the batter; flip and continue to cook until lightly browned on the bottom, 1 to 2 minutes each side. Reapply butter to the skillet between batches.

DROP SCONES: SCOTTISH PANCAKES RECIPE

Steps:

• Sift the flour and baking powder into a mixing bowl.
• Add the salt and sugar and stir together.
• Beat an egg and add with about 100ml of the milk, stirring thoroughly to make a thick batter, and adding extra milk to thin the mixture to the consistency that you want. The thicker it is the thicker your drop scones will be.
• Heat a pan (ideally nonstick) to a medium-hot temperature and put in a drop of vegetable oil or coconut oil to lightly grease it. Once you've initially greased the pan you usually shouldn't need to do so again.
• We use a tablespoon to measure out the mixture into the pan at around 3 to 4 pancakes a time, depending on the size. If you want bigger pancakes then use a 1/4 cup, or freehand pour from a jug.
• Once bubbles form on the surface it's time to flip! Leave for another minute or so in the pan to cook through and remove onto a plate and cover with a tea towel to keep them soft.
• If you're using a tablespoon to measure out the pancakes this mixture will make around 20 10-12cm pancakes.

SCOTTISH PANCAKES (PIKELETS)

Steps:

• Sift together the flour, sugar, and baking soda in a large bowl. Slowly add the egg and milk while stirring constantly until smooth.
• Place a skillet over medium heat. Lightly coat with butter.
• Pour 1/8 cup of batter into the skillet. Cook until bubbles appear on the surface of the batter; flip and continue to cook until lightly browned on the bottom, 1-2 minutes on each side. Reapply butter to the skillet between batches.
• Serve with butter and jam.

PIKELETS (WELSH PANCAKES)

Steps:

• 1. Sift flour, baking soda, cream of tartar, and sugar together in a mixing bowl. Make a well in the center of the flour mixture.
• 2. Add 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.
• 3. Stir melted butter into the batter.
• 4. Heat 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.)
• 5. Remove 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.
• 6. Serve 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.

PIKELETS (AUSTRALIAN PANCAKES)

Steps:

• Sift together flour, salt and baking soda into a large bowl.
• Place milk, egg, sugar, butter and vanilla in the center of the flour mixture.
• Beat until smooth and a thick pouring consistency.
• Heat greased frying pan over medium high heat. Drop batter by the spoonful into pan.
• Cook until you see bubbles appear.
• Turn the pickelets over with a spatula and continue cooking until the underside is light brown.
• Remove from pan and place on a cloth or between layers of paper towel to cool.