Pikelets (Welsh Pancakes)
Although they're usually served as a hot breakfast dish, they also make a great tea time snack served at room temperature and sprinkled with powdered sugar or with honey or jam spread on top.
1 cupall-purpose flour
1/4 tspbaking soda
1/2 tspcream of tartar
2 Tbspgranulated sugar
1 1/2 Tbspbutter, melted
·extra butter to grease the pan
·jam or honey, to serve
How to Make Pikelets (Welsh Pancakes)
- Sift flour, baking soda, cream of tartar, and sugar together in a mixing bowl. Make a well in the center of the flour mixture.
- Add milk and egg to a small bowl, and use a whisk or fork to beat milk and egg until well combined and pale lemon-colored. Pour milky mixture in the well, and whisk until a smooth batter forms.
- Stir melted butter into the batter.
- Heat a nonstick skillet over medium heat. Add a little butter to grease the bottom of the skillet. Drop 2 to 3 tablespoons of batter into the hot skillet, to form small pancakes 3 1/2 to 4 inches wide. Let cook 1 to 2 minutes. When bubbles form on the surface, use a pancake turner to flip the pikelets over, and cook the other side for 1 minute longer or until lightly browned. (You will probably have to do this in batches because you don't want to crowd your skillet or the pikelets are difficult to flip.)
- Remove cooked pikelets to a platter, and cover with foil to keep warm. Add more butter to skillet if needed, and repeat until all batter is used.
- Serve immediately while still hot, topped with honey or your favorite fruit jam.
They're also great at room temperature as a quick snack for tea time, sprinkled with powdered sugar, or you can spread a little honey or jam on top.