Pikelets with yoghurt and honey

Name: Pikelets with yoghurt and honey
Yield: Makes twelve to sixteen
Ingredients: 140 g (5 oz) self-raising flour; pinch of salt; 180 ml (6 fl oz) milk; 1 tsp melted butter; 2 tbsp sugar; 2 eggs, beaten; 1 cup fresh walnuts; your favourite honey, gently warmed; extra butter for the pan; 500 ml (18 fl oz) natural yoghurt

Preparation info

Makes
twelve to sixteen

Difficulty
Easy

Appears in

Old Food

By Jill Dupleix

Published 1998

About

Pikelets are also called drop scones, because of the way you drop the batter into the frypan. They’re cute and fresh and rather housewifely, even when topped with thick yoghurt and drizzled with honey. If the housewifely reference gives you the horrors, top them with caviar instead and to hell with the housework.

Ingredients

140 g (5 oz) self-raising flour
pinch of salt

Vegetarian
Breakfast

Method

Sift flour and salt into a large bowl. Add sugar. Beat in eggs and then milk until mixture is smooth. Stir in melted butter.

Heat a non-stick pan with a little butter until surface is covered. Drop spoonfuls of batter into the pan, three or four at a time. Cook for a couple of minutes until bubbles appear on the surface and base is golden. Flip them over, and cook other side until light