Pikelets with yoghurt and honey

banner

Preparation info

  • Difficulty

    Easy

  • Makes

    twelve to sixteen

Appears in

Old Food

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
  • 2 tbsp sugar
  • 2 eggs, beaten
  • 180 ml (6 fl oz) milk
  • 1 tsp melted butter
  • extra butter for the pan
  • 500 ml (18 fl oz) natural yoghurt
  • 1 cup fresh walnuts
  • your favourite honey, gently warmed

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 lightly golden.

Stack pikelets with yoghurt and walnuts and drizzle honey on top, or serve them still warm, with bowls of yoghurt, honey and walnuts on the side.