Difference between revisions of "Alternative:Pikelet"
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| − | + | | [[Cuisine of New Zealand|New Zealand]] | [[Pancake|Pancake]] | |
| − | '''Pikelets''' are small, thick [[ | + | '''Pikelets''' are small, thick [[Pancake|pancakes]], and are standards of the [[Cuisine of New Zealand|New Zealand]] kitchen. They are also made in [[Cuisine of Australia|Australia]]. |
==Ingredients== | ==Ingredients== | ||
| − | * 125g [[ | + | * 125g [[Flour|strong bread flour]] |
| − | * 125g [[ | + | * 125g [[Flour|plain flour]] |
| − | * 1½ teaspoons [[ | + | * 1½ teaspoons [[Baking Soda|bicarbonate of soda]] |
| − | * 8g [[ | + | * 8g [[Yeast|fresh yeast]] |
| − | * 75ml lukewarm [[ | + | * 75ml lukewarm [[Milk|whole milk]] |
| − | * ½ teaspoon of [[ | + | * ½ teaspoon of [[Salt|salt]] |
| − | * 250ml lukewarm [[ | + | * 250ml lukewarm [[Water|water]] |
==Procedure== | ==Procedure== | ||
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# Heat either a lightly greased griddle or an ordinary frying pan and oil until it is very hot. Now with a spoonful at time cook the mixture for about two minutes on each side. The indication to turn should be when the bubbles that will form dry out. | # Heat either a lightly greased griddle or an ordinary frying pan and oil until it is very hot. Now with a spoonful at time cook the mixture for about two minutes on each side. The indication to turn should be when the bubbles that will form dry out. | ||
| − | [[Category:New Zealand | + | [[Category:New Zealand cuisine]] |
| − | [[Category:Pancake | + | |
| + | [[Category:Pancake Recipes]] | ||
[[Category:Recipes with metric units|{{PAGENAME}}]] | [[Category:Recipes with metric units|{{PAGENAME}}]] | ||
Latest revision as of 17:33, 9 May 2012
| Alternative:Pikelet | |
|---|---|
| Category: | New Zealand recipes |
| Servings: | 15 |
| Difficulty: |  |
| New Zealand | Pancake
Pikelets are small, thick pancakes, and are standards of the New Zealand kitchen. They are also made in Australia.
Ingredients
- 125g strong bread flour
- 125g plain flour
- 1½ teaspoons bicarbonate of soda
- 8g fresh yeast
- 75ml lukewarm whole milk
- ½ teaspoon of salt
- 250ml lukewarm water
Procedure
- Sift the flours into a large mixing bowl adding half a teaspoon of the bicarbonate of soda and the salt.
- Crumble the yeast into a small bowl and slowly add the water until you have a brown paste.
- Pour the liquid yeast into the mixing bowl.
- Mix it about a bit until you have a very thick batter. You can use a wooden spoon, but you get much better results if you get stuck in and use your hands.
- Cover the bowl with a warm and damp cloth and leave in a warm place for two hours. I like to bake this after I have had my dinner so I usually put it into the oven. If you do the same make sure the oven is not too hot before you do this as not only will the mixture start cooking, but you could melt a plastic mixing bowl.
- Return to the now frothy batter (if it is not then you have done something wrong). Dissolve the rest of the Bicarbonate of soda in the lukewarm milk and slowly add it to the batter.
- Heat either a lightly greased griddle or an ordinary frying pan and oil until it is very hot. Now with a spoonful at time cook the mixture for about two minutes on each side. The indication to turn should be when the bubbles that will form dry out.
