PIKELETS (WELSH PANCAKES)

Pikelets (Welsh Pancakes) image

Provided by Vickie Parks

Time 15m

Number Of Ingredients 9

1 cup all-purpose flour
1/4 tsp baking soda
1/2 tsp cream of tartar
2 Tbsp granulated sugar
2/3 cup milk
1 large egg
1 1/2 Tbsp butter, melted
extra butter to grease the pan
jam or honey, to serve

Steps:

1. Sift flour, baking soda, cream of tartar, and sugar together in a mixing bowl. Make a well in the center of the flour mixture.
2. 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.
3. Stir melted butter into the batter.
4. 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.)
5. 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.
6. 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.