Pikelets with macerated strawberries and clotted cream

This feeds four or a very greedy two for breakfast. Pikelets are made similarly to pancakes or crepes but the batter is thicker and has the addition of baking powder as a leavening agent, to get a little rise. I’d argue that these are most definitely not the same as crumpets or muffins – I think they’re all very different with mouthfeel, texture and recipes all differentiated. I only mention this as I was searching out regional names for them online and some people seem to be getting in a bit of a tizz about whether they’re the same or not; similar recipe bases but different end results I guess.

If you have buttermilk in your fridge, replace half of the milk with it as it makes them even more delicious.

  • Bowls – one large, one small
  • Ladle
  • Frying pan
  • Flat spatula or fish slice for turning
  • Eggs – 3
  • Baking powder – 1 teaspoon
  • Salt – a pinch
  • Plain flour – 350g
  • Milk – about 150ml (you may need a little more or a little less depending on the density of your flour)
  • Strawberries – a small punnet , about 200g
  • Caster sugar – a couple of tablespoons
  • Balsamic vinegar – a drizzle
  • Unsalted butter – a tiny bit just to oil the frying pan
  1. Crack the eggs into the large bowl and add the baking powder, the salt, the flour and almost all the milk
  2. Whisk gently to combine, but not so hard you make it frothy
  3. You are aiming for the consistency of custard (not too thin, not too thick. Perhaps I should have said the Goldilocks zone!) It needs to be ladled into circles but keep it’s shape in the pan
  4. Add the rest of the milk as needed – you can adjust the consistency until you’re sure with a little more flour or a little more milk. Adding up to a tablespoon extra of flour won’t alter the recipe much – it’s pretty basic as are pie and can stand some level of alteration (I don’t normally measure and just throw it in until it gets to the right consistency. I had to really work out the values in order to write this up)
  5. Put the frying pan on over a medium heat and rub a very small amount of butter over the surface, not enough to bubble
  6. Test the heat is ready by blabbing a small drop of the batter into the pan – it should brown on the underside in about 30 – 40 seconds
  7. Take a ladle-ful of the batter and drop into the pan, smoothing out the batter with the underside of the ladle until it makes a 6-7 cm circle
  8. If you have a large enough pan, you can cook two or three at the same time
  9. The pikelet will start to bubble after about 20 seconds. After the batter starts to change colour a little and the edge of the pikelet can be lifted with the spatula without it sticking to the frying pan, it’s ready to flip over. The top of the pikelet at this stage will still be raw, so will spread a little when flipped – this gives it its typical finish
  10. After another 30 seconds or so, check the pikelet by lifting an edge and seeing if the top is a nicely done colour and all the raw batter is cooked
  11. Flip the pikelet so to a plate and cover with a clean teatowel while you cook the others
  12. Now halve all the strawberries and pop them in a bowl, cut side up
  13. Sprinkle over the sugar and a drizzle of balsamic vinegar and let macerate for a few minutes
To serve
  1. Pile a few of the pikelet up on a plate and spoon some macerated strawberries over the top
  2. Serve with a large dollop of Cornish clotted cream (I used Rodda’s)

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