Leanne enjoys creating easy-to-follow recipes that are tasty and gluten-free.
- 1 egg
- 1 heaped teaspoon of sugar (white sugar, not pretend rubbish or that brown stuff)
- 1 cup (thereabouts) of self-raising gluten-free flour
- about 1/2 cup of milk
- Break your egg into a mixing bowl, dump your sugar on top and immediately beat them together. (If you leave the sugar sitting on the egg for a moment, the sugar burns the egg and makes your pikelets taste weird, and you don't need some ungrateful person whinging).
- Pour in your milk, and beat that together.
- Next, dump in your flour and mix it all together thoroughly—really beat the heck out of it. If you have a couple of lumpy bits, it's not really an issue, but you don't want clumps of unmixed flour.
- Now, you don't want your mixture too thick because you're more likely to get a mushy middle in your pikelet. So add some more milk a little at a time; likewise, if it's too runny, add more flour a little at a time.
- For cooking, it's always, always best to use a nonstick frypan. The first pikelet is usually a throw-away, so don't waste too much batter on the first one. The first pikelet is your test run for getting the pan hot enough, but not too hot. On my stovetop, it's midway between low heat and middle heat.
- Flip over your pikelet when you get a good spread of bubbles starting to form. If you prematurely flip it, don't stress—just flip it a couple more times to get that nice brown look. Insipid pikelets don't look as appetizing, and everything looks better with a tan!
How to Serve
Gluten-free pikelets, in my opinion, are best served warm. You can put jam, maple syrup, bananas and honey, bananas and maple syrup—whatever, within reason—on them. Just don't tell a kid he can have "anything" he wants on it because he'll probably ask for vegemite, and that's just wrong on a pikelet. Also, if you end up making too much, don't invite your neighbour's kids around or they'll expect it all the time.
If your pikelets don't work out, please feel free to keep it to yourself and not comment, and if they're fabulous, please share the recipe with everyone you know. Thank-you!