Praise For Pikelets

I remember when the kids were little and I used to take exotic homemade cakes to school and watch the mothers around me gasp with their "oooohs" and "aaaaahs". I did feel clever. Insecure too. Validation was a big thing for me back then.  

When we had get togethers and everyone brought a cake or a plate to share, I hardly ate any of  my offering.  I always found myself drawn to the humble pikelet, which was generally tacked onto the edge of the table and usually neglected until everything else disappeared.  Crazy as it may seem, I used to marvel at the honest simplicity of a pikelet.  No showcasing, no attention, no praise for the plate with pikelets.  And yet to me, they were the yummiest thing on those tables.

I guess I must come clean and confess that I really couldn't make them.  I tried a few times, but after several dismal attempts, I decided to stick to the pancake and crepe.  For me, they were effortless.  So what did I do wrong when it came to making pikelets?

I suppose I felt they were meant to be quick and easy but I overcooked them every time.  I now see that I was actually very impatient.  Pikelets require a low heat, a cast iron or a heavy based pan, and "patience" to stand there until the bubbles come to the surface before they are flipped.  Easy - yes, quick - perhaps not really.

Glancing through my latest bargain book buy, many recipes have caught my eye.  "Gran's Kitchen" has a whole preserve section and I was going nuts absorbing all her valuable information.  I turned the page - pikelets. I quickly turned to the next recipe.  And then I turned back.  Hmmm. I read the recipe and noticed it didn't used bi carb of soda.   Every recipe I've seen for pikelets contains bi carb.  Anyhow, something signalled inside of me to "have a go".  I did.  And boy am I pleased that I did.  Mitch commented on how "yummy" they were simply with butter.  Honestly, he ate heaps.  

Here I sit, finally feeling unafraid of the little, old pikelet.  This recipe is a real winner.  I recommend it. Just one thing, I usually like to let my batter recipes sit for a while after beating, about half an hour. Covered with a cloth.  I do think they come out softer that way. 



Recipe found on page 52 in "Gran's Kitchen"



Happy pikelet making. Forget those fancy shmancy complicated recipes bombarding us at every turn. Rediscover the humble pikelet.  And feel good.



PS.  There is a line in this beautiful book that I want to share with you.  This past year has shown me how people can draw strength and support for one another by communicating, crying, laughing and ultimately eating home-made food together.


"The importance of jam and cream in bonding a community should not be underestimated".

Dulcie May Booker.