Cornmeal Pikelets

By Snowy0wl

Typically served with Jam & Cream

Author: Sarah Coates
Serves: ~20 pikelets

Ingredients

• 3/4 cup (115g) plain flour
• 1/4 cup (30g) cornmeal
• pinch of salt
• 1 + 1/2 tsp baking powder
• 2 eggs
• 1 cup (250ml) milk
• 2 oz (50g) butter

Preparation

Step 1

Place the flour, cornmeal, salt and baking powder into a bowl and stir to combine.
Separate the eggs, place the yolks in with the dry ingredients, and the whites into a small mixing bowl.
Add the milk to the yolks and dry ingredients, and stir until combined (don't worry about a few lumps).
Place the butter into a large non-stick frying pan (the one you'll cook the pikelets in), and melt over a low heat. Pour the melted butter into the batter, and stir to combine.
Whisk the egg whites until they're almost at soft peaks, and then fold them through the batter.
Place the buttery frying pan back over a medium heat, and place 2tbsp sized pikelets in the pan. Cook until bubbles form on the surface (about 1 minute) and then flip and cook through for a further 30 seconds.
Serve with jam and cream!