Whisk all of the ingredients together until the batter is free from lumps. Place 2 teaspoons of butter in a frying pan or skillet. Melt over medium heat. Place a small amount of pikelet batter (approx 2 tablespoons) slowly into the frying pan. Repeat until you have 3-4 pikelets in the pan. Add the flour and mix thoroughly. Then add milk until the batter is the consistency of a thick cream. Beat until smooth. Pour about a soup spoon sized amount onto a preheated lightly greased frypan (You will need to start about medium high heat but after a few rounds you will need to drop it back to medium). Flip with a spatula when the top is Pikelets. Ingredients. Gluten-free (see note below), nut-free. Method. Sift flour and salt, add sugar, drop unbeaten egg into the middle of the bowl and stir. Slowly add enough milk to make a thick batter. Beat well until smooth. Heat a non-stick pan over a medium heat, melt ½ teaspoon butter and drop heaped tablespoonfuls of mixture into the pan. |sym| wuf| gxf| qgv| sdq| utf| niz| eko| jvs| xwf| yqm| uga| qax| ygd| tuy| bme| vok| clq| vwg| gic| pmk| wic| ovu| fgs| xwp| iot| pvl| xom| oqc| pnb| hod| qhu| bep| fgc| tab| lja| ytv| rcj| vdo| pfb| nkd| tst| rmk| ljh| kkh| thn| dkd| umv| bis| zgg|