YUMMY PIKELETS
Steps:
- Sift the flour into a medium bowl, and stir in the sugar. Make a well in the center, and add the egg. Stir with a wooden spoon while gradually pouring in the milk until you reach the consistency that you prefer. Thicker pikelets will need a thick batter, while thin pikelets will need a thin batter. Stir in melted butter last, beating until smooth.
- Heat a greased skillet over medium heat. Drop by large spoonfuls onto the hot skillet. Pikelets should be about 2 inches across.
- Flip when bubbles appear on the surface, and cook until browned on the other side.
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Raja Shahzad Khan
[email protected]These pikelets were a complete disaster. I followed the recipe exactly, but they just didn't turn out.
Richard Henry
[email protected]I'm not sure what I did wrong, but my pikelets turned out dry and crumbly.
Amari Hill
[email protected]These pikelets were a bit too sweet for my taste. I think I'll reduce the amount of sugar next time I make them.
Pachu Rocks media
[email protected]I followed the recipe exactly, but my pikelets didn't turn out as light and fluffy as I expected. I'm not sure what went wrong.
James Plumb
[email protected]These pikelets are a bit denser than I expected, but they're still very good. I think they would be great served with a dollop of whipped cream and fresh berries.
ONIJALA OLAOLUWA
[email protected]I'm not a big fan of pikelets, but I decided to give this recipe a try. I was pleasantly surprised at how much I enjoyed them. They were light and fluffy, with a slightly crispy exterior.
Shama Naseem
[email protected]These pikelets are a great way to use up leftover mashed potatoes. I had some leftover mashed potatoes from dinner, and I decided to try making pikelets with them. They turned out delicious!
Adnan Arshad
[email protected]I was looking for a pikelet recipe that didn't use eggs, and this one fit the bill perfectly. The pikelets were still light and fluffy, even without eggs.
Osama Sheikh
[email protected]These pikelets are a delicious and affordable way to feed a crowd. I've made them for potlucks and parties, and they're always a hit.
Birikti K
[email protected]I've made these pikelets several times now, and they've always turned out perfectly. They're a staple in my kitchen now.
MD PENAL
[email protected]I love the versatility of these pikelets. You can serve them with butter and jam, or you can get creative and use them in other dishes.
Richard Anim
[email protected]These pikelets are so easy to make, and they're a great way to get your kids involved in cooking.
Elias Halper-Rosenthal
[email protected]I made these pikelets for my family for breakfast, and they were a hit! Everyone loved them, and they were all gone in minutes.
Nice Berry
[email protected]These pikelets are a great way to use up leftover buttermilk. I always have a carton of buttermilk in my fridge, so it's nice to have a recipe that I can use it in.
Weera Meble
[email protected]I was skeptical about using self-raising flour in pikelets, but I was pleasantly surprised at how well they turned out. They were just as light and fluffy as pikelets made with all-purpose flour.
Leon Parker
[email protected]I've made pikelets many times before, but this recipe has quickly become my go-to. The instructions are clear and easy to follow, and the results are always perfect.
Chrissy Lohman
[email protected]These pikelets were absolutely delicious! They were light and fluffy, with a slightly crispy exterior. I loved the sweet and tangy flavor of the lemon zest, and the hint of nutmeg added a nice touch of warmth.