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Drinks and Coctails Recipes

  Added: May 22, 2006  •  Visited (401)  •  Print version Print this recipe (22)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Small Sweet Pancakes
What You Need:
  • 1 cup all-purpose flour
  • 2 teaspoons sugar
  • 1½ teaspoons double-acting baking powder
  • ¼ teaspoon salt
  • ¼ cup milk combined with ¼ cup water
  • 1 egg
  • 1 tablespoon imported English golden syrup
  • 16 tablespoons butter (2 quarter-pound sticks), melted

  • How To Cook:
    1. Sift the flour, sugar, baking powder and salt into a deep bowl. Make a well in the center and pour in the milk-and-water mixture, the egg and golden syrup.

    2. With a spoon, gradually mix the dry ingredients into the well and continue to stir until the batter is fairly smooth. Do not overmix.

    3. Heat a griddle or heavy skillet over moderate heat until a few drops of water flicked onto it bubble for 2 or 3 seconds and then evaporate. With a pastry brush, spread melted butter lightly but evenly on the skillet or griddle.

    4. Pour the batter from a pitcher or small ladle into the hot pan about 12 tablespoon at a time leaving enough space between them to allow each pancake to spread into a round about 2 inches in diameter.

    5. Bake 1 or 2 minutes until small, scattered bubbles have begun to break on the surface. Immediately turn the pancakes over with a spatula and cook them for about a minute.

    6. Stack the finished cakes on a heated platter. Greasing the skillet or griddle with melted butter from time to time, proceed the same way with the remaining batter.

    7. Serve the pikelets hot, accompanied by the remaining melted butter, or if you like you may serve them with jam and whipped cream.

    To Make: 15 to 18 two-inch pancakes
    This recipe is also available in:
    Cuisine » Oceania » New Zealand
    Main Ingredient » Grains & Cereals » Flour
    Dish » Cake & Muffins


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