The pikelets and toppings are easy to make and serve before a festive meal. Mini pikelets are great for savoury snacks served before a meal or at teatime. See Ricotta & Smoked Salmon/Ham Topping recipe or the Spicy Ricotta and Almond/Chickpea Topping to serve with the pikelets.
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: about 30 pikelets, depending on size
Pikelet batter
2 cups (500 ml) cake flour
1 Tbsp (15 ml) baking powder
½ tsp (2,5 ml) salt
1 Tbsp (15 ml) sugar
2 eggs
1 ½ cups (375 ml) milk
2 Tbsp (30 ml) melted butter
a little more milk or water if needed
butter or cooking spray to cook
- Place the flour, baking powder, salt and sugar into a mixing bowl and make a well in the centre.
- Beat together the milk and eggs and add to the flour gradually while beating with a whisk to form a smooth batter. Stir in the melted butter.
- The batter should be of a consistency that will pour readily from a spoon. If necessary add a little more milk or water to achieve the optimal consistency.
- Heat about 2 tsp (10 ml) butter in a heavy saucepan or electric frying pan over moderately high heat and spread over the base, or spray with cooking spray. Use a round soupspoon and place spoonfuls of batter into the pan.
- Adjust the amount of batter used according to the size required. The batter should spread out to make thin neat pikelets. If it is still too firm, stir in a little water.
- Cook the pikelets until bubbles appear on top and they are pale golden underneath. Turn over and cook until golden on the other side.
- Adjust the heat as necessary to ensure that the pikelets do not brown too much or too soon.
- Place the pikelets onto a plate and cover with a tea towel to keep them soft and moist. When cool, store in an airtight container or freeze for later use.
- To serve, spread the toppings onto the pikelets and arrange onto a large platter. Garnish with greenery and salad ingredients as preferred.
Recipe by Carolié de Koster.