Why are my piklets rubbery?
If you're pikelets have turned out rubbery, there's a simple answer for that. It's likely you've overmixed the batter. Overmixing the batter removes air bubbles which are essential for a light and fluffy pikelet.
How long will pikelets keep after making?
Pikelets can be stored for around 2 to 3 days when kept in an airtight container at room temperature. If you want to extend their freshness, consider refrigerating them for up to a week or freezing them for a few months. Just reheat in a toaster or microwave before serving.
How to make pikelets
1 cup self-raising flour
Pinch bicarbonate of soda
¼ cup caster sugar
1 egg, lightly beaten
¾ cup milk
30g butter, melted
Jam, whipped cream and maple syrup to serve
Sift flour and soda together in to a medium bowl. Mix in sugar. Make a well in the centre and gradually stir in egg and enough milk to give a smooth, creamy pouring consistency. Rest 15 mins.
Heat a frying pan on medium. Brush with butter. Drop tablespoons of batter from tip of spoon into pan, allowing room for spreading. Cook 1-2 minutes until bubbles begin to appear and break. Turn pikelets and cook 1 minute until golden.
Transfer to a wire rack. Repeat with remaining batter. Serve warm with butter, cream, jam or maple syrup.
You might also like to make Fast Ed's buttermilk pancakes