I was surprised how easy it was to make pikelets; there really is no reason is buy those limp, bland-tasting supermarket versions. These freeze amazingly well, and you can reheat them in the toaster or microwave whenever the craving hits you.
The recipe came from Cath, my manager, who got it from the Rally Cookbook (Every Boys and Every Girls Rallies). This is the perfect way to use up that last banana that has gotten just a bit too soft for the lunchbox. Luckily, I always have a stash of bananas in the freezer; I never manage to get to the last of the bunch before they over ripen.
Ingredients: (Makes ~20 pikelets)
½ cup sugar
1 large banana, mashed
1½ cups plain flour
1 tsp baking powder
¼ tsp salt
½ tsp cinnamon
1 tsp baking soda
¾ cup milk
1 Tbsp butter, melted
(Optional : ½ cup chopped walnuts)
Beat egg and sugar together until creamy. Add mashed bananas and blend well. Sift dry ingredients together. Add sifted dry ingredients alternatively with milk, beating well with each addition. Lastly add melted butter.
To cook, pre heat heavy pan or girdle and grease lightly. Wipe off any excess with paper towel (or if you’re like me, and can’t be bothered with that, use cooking spray).
Drop spoonfuls of batter onto pan. (Don’t overcrowd the pan as you will need the space to flip them) Wait until bubbles form and break before turning and cooking on other side. Cook until soft to touch.
I cooked half the batter, then added walnuts to the rest. It’s difficult to get the even circles with walnuts in the batter, but the crunch of the walnuts more than makes up for the imperfect shapes.
Put between teatowel to cool whilst cooking the remainder.
Serve with whatever you like: butter, maple or golden syrup, whipped cream, fruit or jam. Or if you’re like me, and have a jar of butterscotch in the fridge, drizzle some on and enjoy!