Pikelets!

Sugar: How to get it, and How to hide you've eaten it.

A longing for sugar comprised a large part of my childhood. When not reading Asterix or trying to make magic potions out of mud and geranium petals, I was constantly on the lookout for ways to sneak sugary treats. The most marvellous thing about Pikelets was heaping them with jam or honey.

This is my mum's recipe, so I don't know where it originates.The recipe below is how it appears on Mum's recipe card - which also contains a blank verse-style tribute to pikelets, written by my sister (who was about 8 years old at the time). Unfortunately, I only have the recipe:

Pikelets - 1 cup SR flour,  1/4 tsp bicarb, pinch salt, 2 TB sugar, 1 egg, 3/4 cup milk mixed with 1 tsp vinegar, 2 TB softened marg with more to cook. Mix the dry ingredients, then add the rest.

After making batches and batches of lumpy batter, I've worked out a close approximation of Mum's lovely pikelets.

I make a double recipe, like this:

Add two teaspoons of vinegar to 1 1/2 cups of milk. Leave it to sit while creaming 4 tablespoons of butter with 4 tablespoons of sugar.

Mix in two eggs and beat a little.

Add two cups of self raising flour and 1/2 tsp bicarbonate of soda. Start to mix, and gradually add the milk-vinegar mixture, mixing after each addition, to make a smooth batter.

Fry dessertspoonfuls in canola/sunflower oil over medium-high heat. Wait until the mixture starts to bubble before turning.

Eat with butter, jam and cream, maple syrup, poached fruit - pretty much anything you like.  It makes a large batch (as you can see in the pictures) but what's the point if there are no leftovers?