Victoria's Favorite Pikelets
Old Fashioned Edwardian Tea-Time Pancakes from Sharon Biggs Waller's novel A Mad Wicked Folly.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 cup self-rising flour
- 1 tablespoon sugar
- 1 large egg
- 1 tablespoon butter, melted
- 1/2 cup milk, or more if needed
Instructions
- 1
Sift the flour into a medium bowl and stir in the sugar.
- 2
Make a well in the center of the dry ingredients and crack in the egg.
- 3
Stir while pouring in the milk slowly until the batter comes together. Add more milk if you want thinner pikelets. (THK Note: We added an extra 1/4 cup of milk here) Stir in butter.
- 4
Heat a griddle or skillet over medium heat, and coat with a small amount of cooking oil or spray. Drop a large spoonful of the batter onto the hot skillet. Flip when bubbles appear.
- 5
Cook until browned on both sides. Serve warm pikelets with butter, honey or jam. Stored in a plastic bag, they will keep for up to three days. Best rewarmed before serving.