Growing up in New Zealand I discovered the joys of Pikelets – small, thick pancakes we used to eat with butter and honey for afternoon tea. Later I discovered Hotcakes, which are served up for breakfast in the US with butter and maple syrup. Much later still, when I started making my own Hotcakes and Pikelets, I discovered they were basically the same thing. I also discovered the Scottish have their own version in Scotch Pancakes.
- 1 cup plain white flour
- 1/4 teaspoon salt
- 1/2 - 4 tablespoons white sugar (more for Pikelets and less for Hotcakes)
- 1 large egg or 2 smaller eggs
- 1 1/2 - 2 tablespoons unsalted butter, melted
- 1/2 - 1 cup milk (vary amount to change consistency, but remember this is meant to be a "thick" mixture)
- [Optional] 1/4 teaspoon lemon zest
- [Optional] 1/4 teaspoon vanilla essence
- 1 1/2 teaspoons baking powder
- [Optional] Raisins or blue berries
- Extra oil or melted butter for cooking
- Sift flour and salt together in a large bowl.
- Add sugar to flour. Mix.
- Lightly beat egg in another bowl.
- Add butter, milk, lemon zest and vanilla to beaten egg
- Add liquids to dry ingredients all at once.
- Whisk, stir or beat until smooth.
- Stand for at least 30 min in the fridge or preferably overnight.
- Sift baking powder over batter. Mix in thoroughly.
- (If you're not going to let the mixture stand then shift the baking powder in with the flour.)
- Add optional fruit
- Cook hotcakes on a large griddle or frying pan. Heat until dropped water bounces, sputters, and disappears.
- I normally use 1/4 Cup of mixture per Hotcake. Use 1/2 Cup for larger ones and 1 tablespoon for tiny ones. Pour the batter from just above the pan.
- Cook for 2-3 min on the first side. Turn over when bubbles appear but before they break (or when they just start to burst).
- Cook the second side for 1 min - it won't brown as well as the first side.
- Keep hotcakes warm by placing inside a folded tea towel or paper towel.
- Repeat with remaining batter, lightly greasing between batches if necessary.
How big is your Hotcake, Pikelet or Scotch Pancake?
Size does matter – although the mixture is basically the same different nationalities prefer different sizes of pancake.
|Variety||Quantity Mixture||Diameter||Serving per Person|
|“Silver Dollar” pancake, Pikelet, Scotch Pancake||1 Tablespoon||7 cm (3 inches)||5 or 10|
|Hotcakes||1/4 Cup||14 cm (5 inch)||3 to 4|
|Pancake||1/2 Cup||25 cm (10 inches)||1 or 2|