I’m sure you’d all know someone with an old folder in the cupboard above the stove. The type of folder full to the brim with decades old recipes. Granted, they’re probably all so scuffed and torn that you’ll hardly be able to read them. I sometimes find deciphering the handwriting is harder than cooking the actual dish itself. I’m talking about your mum, mother in law, grandma, elderly neighbour or obsessive friend (the really organised type, with the colour coordinated sock drawer).
The contents of these folders are no doubt, pure gold. Tried and tested scripts for family favourite meals that’ve been passed down often from generation to generation. If you can get your hands on one of these – see what hidden gems you can find.
At my hens party years ago I was presented with a compilation of recipes gifted to me by all that came along. What a great idea! I love the ‘chicken bailing twine’ from Doats and Nee gave me the famous recipe for ‘Annabelle’s cake’ which was wrapped up with the right sized cake tin. Annabelle in turn learnt this recipe from her mum. And so the cycle continues.
Now speaking of recipes, I’ve road tested so many pikelet ones trying to get them to taste exactly the same as when we were growing up. Mum was the pikelet queen. So of course it’s fitting that I’ve found THE best recipe for pikelets in the folder in Mum’s kitchen. They’re so light and this mixture makes a huge pile of them, perfect for feeding an army. Mum can’t remember where the recipe came from but thinks it may of been one from Kenthurst Pre School, picked up many moons ago.
Being school holidays, I thought it fitting to throw this recipe out there. Make at any time of day. Morning, noon or night. Talk about bringing back memories.
I’m currently sitting in front of the open fire, coffee in hand and looking through the old folder.
What other gems will I find?
the best pikelets (makes about 40-50 small pikelets)
2 x eggs
2 x cups of plain flour
1 x tablespoon of castor sugar
2 x teaspoons of baking powder
1/2 teaspoon of salt
2 x cups of milk
110 grams of melted butter*, plus extra for greasing the pan
- In a small bowl, whisk the eggs together well with a fork and set aside.
- In a large mixing bowl, combine the flour, sugar, baking powder and salt.
- Make a well in the centre and using a whisk, add the eggs, milk and butter to the flour mixture**. (It helps to have an extra pair of hands here to pour the wet ingredients in whilst you concentrate on holding the mixing bowl and whisking well).
- Add some butter to a non stick fry pan and coat the base of the pan using a pastry brush.
- Spoon small amounts of the mixture in to the fry pan and wait until you start to see bubbles rise in each pikelet. Turn over, using an egg flip and cook until a light golden colour.
Serve hot with some butter and golden syrup.
- *I melt the butter by popping it in to the microwave.
- **You want to whisk the batter really well so that you start to see little air bubbles.
- You must use butter to grease the pan instead of oil spray as it makes the pikelets taste better.
- Make sure the heat isn’t too high as the butter will just burn.
- You can serve these pikelets with jam or if you’re like me – you’ll eat them just as they are straight from the hot pan.
It helps to have all of your ingredients measured out and ready to go.
If you make these pikelets, please leave your comments below. xx