Pikelets Welsh Pancakes Recipes

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.

Steps:

• 1. In a large bowl, sift together the flour, baking soda, salt, sugar, cinnamon and lemon zest into a large bowl and mix well.
• 2. In a smaller bowl add the egg, milk, vanilla and butter, mix well.
• 3. Now make a well in the center of the bowl with the flour mixture and slowly add in the milk mixture and whisk until smooth.
• 4. Don't crowd the pan, take the time and cook a few at a time. You will get tasty pikelets. Heat a pan over medium heat and add butter for frying; then pour a small amount of the batter into the pan and cook for 3 - 4 minutes.
• 5. Serve warm with a pat of butter and syrup or toss some of your favorite fruit into the mix. Enjoy!

Steps:

• Sift together the flour, sugar, and baking soda in a large bowl. Slowly add the egg and milk while stirring continually until smooth.
• Place a skillet over medium heat. Lightly coat the surface of the skillet with butter. Pour 1/8 cup of batter into the skillet. Cook until bubbles begin to appear on the surface of the batter; flip and continue to cook until lightly browned on the bottom, 1 to 2 minutes each side. Reapply butter to the skillet between batches.

Steps:

• Sieve the dry ingredients, then add sugar. Mix with the milk and eggs until a thick batter is formed.
• Place tablespoon of batter onto a hot greased griddle. Do this for each pikelet. Keep at a steady heat. Turn pikelet when bubbles appear and burst.
• When cooked, cover with a dry cloth. Though they are nice on their own, they are best served with jam and cream or just butter.

Steps:

• Mix together the flour and the yeast in a bowl.
• Mix the buttermilk and hot water in a jug and check that it's luke warm.
• Whisk the milky water into the flour.
• Cover with cling wrap and let it proof from 1 to less than 3 hours
• Whisk in the salt and baking powder
• Heat a lightly oiled large frying pan over a medium-high heat.
• Pour in large spoonfuls of batter for small pikelets or a ladle full for larger ones.
• When little holes appear in the bubbles all over the top, flip 'em
• Cook until lightly browned.
• Eat fresh from the pan or save them to toast over the next few days