There seems to be a lot of confusion surrounding what Pikelets are. According to Wikipedia a Pikelet is a small thick pancake, generally known in Australia, New Zealand and parts of Britain. Also known in parts of Britain as a drop-scone or Scotch pancake; or a British regional dialect word variously denoting a flatter variant on crumpet or an English muffin. Everything you read about crumpets or Pikelets seems to be contradictory. But hey, 'gotta love them!!!!My memories of pikelets as a child, growing up in a British household, do not bring to mind the stage name of an Australian singer/songwriter Evelyn Morris or a character in the video game Banjo-Kazooie- Nuts & Bolts. In my mind a pikelet is essentially a free-form version of a crumpet whose nooks and crannies envelope all that melted butter. My own conclusion, that I am sticking to, is that crumpets are baked on a griddle in a metal ring. The action of the heat from below on the yeast and the raising agent reacts and bubbles are formed quickly and burst at the surface, giving an uneven, pitted top. Pikelets are thinner, and are baked on a griddle without a ring to hold them. Pikelets are also cooked on both sides.
Whatever the truth about crumpets or Pikelets we can still enjoy them for what they are!!Pikelets have been a favorite of Aussie, Kiwi and British kids for decades. And who can blame them? What’s not to love!!!! I have fond memories of waking up to find a plate of pikelets waiting for me. They weren’t the homemade kind but they were still delicious with copious amounts of melted butter oozing from every nook and cranny!!! Mom always served them with fried tomatoes with the pikelets as the foile to scoop up every last bit of tomato juice left on the plate. I am lic king my lips as we speak!!!
Until recently I had not heard of any other kind. But did you know that there are sweet versions? I must have been hiding under a rock!!! Tomorrow I am going to try a blueberry pikelets version topped with a dusting of icing sugar and melted butter. Try this version by my friend Peter at Souvlaki for the Soul. Pikelets made his way!! How's about Banana Pikelets, Chestnut Pikelets, Pikelets with Berries and Yogurt or Sweet Potato Pikelets. They will make a great weekend breakfast whatever you choose and they're really simple to make.
In the meantime I couldn't resist these savory corn pikelets to highlight the summer bounty made with Parmesan cheese and studded with cayenne pepper. These were absolutely stellar in my books. One of those recipes I will use over and over again!!! Someday if I ever I write a cookbook this will be in it!!!
The recipe calls for self-raising flour which is not readily available here in Canada (that I am aware of). Therefore make your own. Sift two teaspoons of baking powder with every cup of flour used. The other alternative is to sift half a teaspoon bicarbonate of soda and one teaspoon of cream of tartar with every cup of flour.
** Corn Pikelets with Tomato Salsa**
based on a recipe from Taste.com.au
3/4 cup self-raising flour
1/4 teaspoon cayenne pepper
2 tablespoons finely grated Parmesan cheese
1 egg
2/3 cup buttermilk
1 corn on the cob (kernels removed) can also use 310g canned corn
olive oil cooking spray
Salsa
3 tomatoes, finely chopped
2 green onions, thinly sliced
1/4 cup fresh parsley leaves, chopped
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Sift flour, cayenne and a pinch of salt into a bowl. Stir in Parmesan. Make a well in the centre. Using a fork, whisk egg and buttermilk together. Add to flour mixture. Stir until just combined. Stir in corn.
Heat a large non-stick frying pan over medium-low heat. Spray frying pan with oil. Drop heaped tablespoonfuls of mixture into pan, 4 at a time. Cook for 2 minutes each side, or until golden. Transfer to a plate. Keep warm.
Make salsa: Combine all ingredients in a bowl. Season with salt and pepper. Serve pikelets topped with salsa.
Serves 4
NOTE: To make self-raising flour if not readily available, sift two teaspoons of baking powder with every cup of plain flour used. The other alternative is to sift half a teaspoon bicarbonate of soda and one teaspoon of cream of tartar with every cup of plain flour.
