pikelets, drop scones, griddle scones or flapjacks?

Came across a great blog post recently about pikelets and drop scones, it is called THE CLAYTONS BLOG.

Highly recommend reading that particular post. People often become confused about pikelets, griddle scones, flapjacks and or drop scones.  For me, any one of them is just like a "mini pancake". Though always thought that drop scones were just a little thicker than the pikelets.

Sometimes when people are making pikelets they add something acidic, perhaps lemon juice or sour milk. I know a few recipes that have yogurt as one of the ingredients.

Anyway, after browsing that blog I decided I had better make a few 'pikelets' for morning tea....

I used one cup of plain flour and a tablespoon of baking powder, placed them in a large mixing bowl with 2 tablespoons of brown sugar, some cinnamon and mixed spice .....

In the blender I added 1/4 cup of milk, 1/2 cup canned pie apple, a teaspoon of vanilla essence, a tablespoon of margarine and an egg and whizzed them for a minute. Then add the liquid mix to the flour mix and mix with a fork as seen below.....

spray or grease your stove top griddle pan or fry pan....

when the pan is hot, drop spoonfuls onto the hot pan....

when the tops start to bubble, that's when you flip them over.

Serve as soon as they are ready with butter. Now the ones above have apple and spices in them, they will be more 'liquidy' than usual due to the apple, you can reduce the amount of milk if you wish, or you can omit the apple and spices all together and have them plain. But do serve with butter, jam, conserve, honey, or anything else that you might like!I think most cooks would have their favourite.There are many other variations too .... eg: leave out the sugar and add cheese and herbs.

if you would like to try a plain recipe, the following is one I located off the Internet .....

Drop scones, also called Scotch pancakes, pikelets or flapjacks are easy and fun to make, and perfect for morning tea or even as a simple dessert. 

• 1 1/2 cups self-raising flour
• 3 tablespoons caster sugar
• 1 egg beaten
• 3/4 cup milk
• 1 tablespoon butter

Method:

1. Mix flour and sugar. Make a well in the centre. Add milk to egg and pour into well. Using a wooden spoon, gradually beat in the flour.
2. Heat frying pan. Grease lightly with butter. Put tablespoons of the mixture onto the hot pan. When bubbles appear on surface of the scones, turn with a spatula. Allow to brown on other side and cook through.
   
3. Serve them hot with butter, as an accompaniment with soup or with jam and whipped cream for afternoon tea. Store wrapped in a tea towel, to keep them soft.
   
   
   have tasty fun!!

this blog post had 295 readers from June 2012 

till moving it across to this site in October 2013.


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