Pikelets Recipe Mary Berry

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PIKELETS



Pikelets image

A Welsh take on American pancakes.

Provided by lluchuen

Time 14m

Yield Makes about 24 pikelets

Number Of Ingredients 6

8oz of self-raising flour
1 level tsp bicarbonate of soda
1 level tsp cream of tartar
3oz of caster sugar
2 eggs (beaten)
1/2 pint of sour milk (if using fresh milk, double amount of cream of tartar)

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.

DROP SCONES



Drop Scones image

As seen on her BBC series, Classic, Mary Berry's easy-to-follow recipe for drop scones is a perfect brunch dish or tea-time treat.

Provided by Mary Berry

Categories     Afternoon Tea, Breakfast, Brunch

Number Of Ingredients 0

Steps:

  • 1. Measure the flour, baking powder and sugar into a large bowl and add the orange zest. Mix together, then make a well in the centre and add the egg and half the milk. Beat well, with a whisk, until you have a smooth thick batter, then beat in enough of the remaining milk to make a batter the consistency of thick pouring cream. 2. Heat a little oil in a large non-stick frying pan over a high heat. Drop the batter in dessertspoonfuls into the hot pan, spacing each dollop of the mixture well apart to allow it to spread. Cook for about 2 minutes or until bubbles start to appear on the surface, then turn over with a non-stick blunt-ended palette knife or spatula, and cook on the other side for a further 30-60 seconds or until lightly golden brown on both sides. 3. Use the palette knife to lift the scones on to a wire rack, then cover them with a clean tea towel to keep them soft and warm. Continue more scones in the same way with the remaining, adding a splash more oil if the pan gets too dry. 4. Serve at once spread with butter, syrup or honey, or with Greek yoghurt and blueberries or raspberries or other seasonal fruits. Cook time: 2-3 minutes per batch. Prepare Ahead: Can be made up to 6 hours ahead and reheated to serve. Arrange in a single layer on a baking tray, cover tightly with foil and warm through in a moderate oven for about 10 minutes. Freeze: The drop scones freeze well (see tip); defrost and warm through as above. Mary's Classic Tip: * Before freezing the drop pancakes, wrap them in greaseproof paper and pack in a freezer-proof container to prevent them getting damaged edges.

MARY BERRY'S DROP SCONES



Mary Berry's drop scones image

Whether you call them drop scones or Scotch pancakes, this classic recipe makes a perfect breakfast, brunch or Pancake Day dish.

Provided by Mary Berry

Categories     Cakes and baking

Yield Makes 24

Number Of Ingredients 10

175g/6oz self-raising flour
1 tsp baking powder
40g/1½oz caster sugar
1 small orange, zest only
1 free-range egg
200ml/7fl oz milk
sunflower oil, for greasing
butter, maple syrup or honey
Greek-style yoghurt
fresh blueberries and raspberries

Steps:

  • Place the flour, baking powder, sugar and orange zest in a mixing bowl. Make a well in the centre and then add the egg and half of the milk. Beat well with a whisk until you have a smooth, thick batter. Beat in enough of the milk to make a batter the consistency of thick pouring cream - you may not need all the milk.
  • Heat a large non-stick frying pan and grease with a little oil. Drop the mixture in dessertspoonfuls onto the hot pan, spacing the mixture well apart to allow for them to spread. When bubbles appear on the surface, turn the scones over with a palette knife or spatula and cook on the other side for a further 30 seconds to 1 minute, or until they are lightly golden brown.
  • Lift the pancakes on to a wire rack and cover with a clean teatowel to keep them soft. Continue cooking the batter in the same way.
  • Serve at once with butter, maple syrup or honey, yoghurt, blueberries, raspberries or other seasonal fruits.

YUMMY PIKELETS



Yummy Pikelets image

These pikelets are thick and fluffy. With your choice of jam and whipped cream they become out of this world!

Provided by AUSSIEMUM1

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 5

1 cup self-rising flour
1 tablespoon castor sugar or superfine sugar
1 egg
1 tablespoon butter, melted
½ cup milk, or as needed

Steps:

  • Sift the flour into a medium bowl, and stir in the sugar. Make a well in the center, and add the egg. Stir with a wooden spoon while gradually pouring in the milk until you reach the consistency that you prefer. Thicker pikelets will need a thick batter, while thin pikelets will need a thin batter. Stir in melted butter last, beating until smooth.
  • Heat a skillet over medium heat. Coat with cooking spray. Drop by large spoonfuls onto the hot skillet. Pikelets should be about 2 inches across. Flip when bubbles appear on the surface, and cook until browned on the other side.

Nutrition Facts : Calories 181.1 calories, Carbohydrate 27.8 g, Cholesterol 56.6 mg, Fat 5 g, Fiber 0.8 g, Protein 5.7 g, SaturatedFat 2.6 g, Sodium 447.4 mg, Sugar 4.7 g

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