#pancakeday: pikelets and crêpes

pikelet07

It’s Shrove Tuesday, which means PANCAKES! No, I haven’t forgotten why we eat pancakes on the day before Lent starts.

For tea I made pikelets. I love this pop quiz:

What’s a pikelet?

Is it:

  1. a regional type of crumpet
  2. a type of pancake found in Australia and New Zealand
  3. stage name of Australian musician Evelyn Morris
  4. a North Staffordshire delicacy, a thicker form of oatcake with raisins added
  5. all of the above

The answer is (5). Most commonly the recipes I see are either (1) or (2). Complicated ones like this from Bake-off’s Ruby Tandoh that makes flat crumpets, I want to try this one day because, well, Ruby! and crumpets!!

What I used was a simple pancake-like recipe. I added blueberries because I felt like it.

150g SR flour
pinch of salt
1tbsp sugar
200ml milk
1 egg
1 punnet blueberries

Make a well in the dry ingredients, add egg and milk. Whisk slightly until no lumps, add blueberries. Drop 1 dessertspoon of the batter into olive oil/butter and cook till bubbles appear on top, flip and continue cooking till golden. Serve with blueberries and maple syrup.

Makes around 25 pikelets around 6cm (2.5in) in diameter.

So easy, and very tasty. They are small, so it’s easy to portion control. A combination of drop scones (with holes) and crumpets (less thick). Unlike pancakes, which go soggy when refridgerated, these are small enough to keep in the fridge as snacks, reheated in the microwave or eaten cold.

And because it’s pancake day, I made mushroom crêpes for dinner and served them with Ikea meatballs.