Mel

No maple trees here - ergo- real maple syrup is hard to come by. Try golden syrup!

Pat - and here I was thinking you nipped out the back and knocked the occasional pancake from scratch!

Thanks margo. I came prepared, I've got a stash.

Hi Mel,

I have a fantastic pikelet recipe - best served with jam and cream. Will post it for you when I get home!
Regards
Stormbird

Hi Mel,

Here's the recipe I use for pikelets!

1 egg
3 tablespoons sugar
1/2 cup milk
1 cup self-raising flour
2 teaspoons butter or
1 tablespoon cream

1. Place egg, sugar and half the milk in a bowl.
2. Whisk well with a rotary beater.
3. Sift flour twice and add to mixture.
4. Add milk until batter is the consistency of thick cream. Add melted butter or cream.
5. Beat until smooth then pour from a soup spoon onto a preheated and greased griddle iron or frypan.
6. When surface is bubbly turn with a spatula and cook on the other side.

This is a very old recipe Mel and I'm afraid I don't have a rotary beater any more and I just mix it by hand. I prefer to use the cream instead of the butter.

Thanks stormbird. Can't go wrong with butter and cream!

this could become a cooking tip site. Pancakes are cakes made in the pan so therefore they are thicker than crepes, which are French. I can't see any difference between pikelets and pancakes apart from size. although we made pikelets as kids for afternoon tea, they were cuter. The texture of a pancake is all in the flour and the handling of the mix. If you beat it you will toughen the gluten in the flour, you need to "rest" it before cooking Mel's recipe looks good to me but no beating! Maple Syrup is readily available just make sure it says Pure on the label, it usually comes from Canada and is financially and gastronomically liquid gold, mmmm. In melbourne we have the Pancake Parlour, which originated in Adelaide, many homesick Americans go there, but it was the coolest place to hang out in the "not so much open late" student days of the "70"s.

A big thanks to pat_woolford! I found the White Wings in a supermarket yesterday and tried them out for breakfast. They were a hit - even I liked them, and that's saying something considering I'm not a fan of pancakes in general.

I bought the buttermilk flavor, which came in a shaker canister that you just add water to. I was a skeptical, but I cooked them up, topped them with butter, warm 100% maple syrup and warm pecans and they were really good. My husband even had three servings (granted, I make them very small, silver dollar sized).

I'll try stormbird's pikelet recipe next time.

Well - what's the Aussie word for "silver dollar sized"? Our dollars are a sort of yellowy-gold colour!

A silver dollar pancake is basically just a small pancake.

The US silver dollar, which is seldom found in circulation these days, is about an inch in diameter. I've never seen a pancake quite that small (what would be the point?), but the term is loosely used to describe any small pancake, usually with a diameter of about 3 inches. I guess you could say it's the American version of a pikelet.

An interesting conotation here Margo on Silver Dollars and Pancakes - http://www.armchair.com/recipe/pancake1.html

The secret of fluffiness it seems Mel.

But as to Silver Dollar size, suppose 50 cents piece is the nearest we have but I do not really hear it used whereas the old jam jar lid or about the size of my palm comes in handy.

Bushranger, you reminded me of delicious banana pancake breakfasts in Bali, served with a squeeze of lime juice. Thinly sliced bananas are cooked in the batter. Lovely!

Must be a tropical thing either side of the equator Carrabella for breakfasts on the Thai Koh Tao were pancakes with embedded bananas, pineapple and a few other fruits in season.
No limes that I can recall but we do get a good crop on our tree.

How about sending me some of those limes? I can't believe how much limes cost here in Perth.

I'll check the tree!