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Pikelets
These are light and toothsome and not gritty! They also freeze well and can be thawed very quickly in the microwave for a quick snack. The pancake modification is particularly well-received by children, especially when accompanied by maple syrup or lemon and sugar. - 1 1/4 cups GFG Pikelet and Waffle Mix
- 2 eggs (size 7)
- 25g melted butter
- 3 level tsp GFG Baking Powder
- 1/4 cup sugar
- 200 ml milk
- 1/2 tsp vanilla (optional)
Beat eggs, sugar and vanilla together until thick and frothy
Add flour mix, baking powder, melted butter and 150 ml of the milk and mix well.
Let the mixture stand for 4 or 5 minutes while heating a heavy -based, preferably non-stick frying pan or skillet.
Add the remaining milk as needed to adjust thickness for the kind of pikelets you prefer
Cook over medium heat. Drop tablespoons of mixture into the pan, and turn once the pikelets are beginning to bubble. Cook until both sides are golden brown.
These pikelets freeze well and can be microwaved briefly to thaw. If not frozen, they are best eaten soon after cooking.
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