We had lots of fun in the kitchen at St Thomas’ on Saturday, making small pancakes called Pikelets. We hoped to make some nice Christmas food in the kitchen, but I practised at home, cooking the items in the photos, and found that they would take too long to make in class. I did make 18 yummy mini-Christmas Puddings though and brouught them to class to share with everyone for morning tea – see the Second Photo.
We made the pikelets /paIklts/ using this recipe:
Vocabulary: electric frying pan, sift, mix, sugar, bowl, sieve, pour, whisk, wooden spoon, tablespoon, tea-spoon, milk, flour, self-raising, cup
- electric frying pan
- large bowl
- tablespoon, teaspoon, wooden mixing spoon
Ingredients (for about 16 Pikelets):
- 1 egg
- 1 – 2 cups of milk
- 1 tablespoons of sugar
- 1.5 cups of self-raising Flour
- Turn frying pan on, to preheat to ‘High’ (about on the dial saying 1 to 10).
- Sift (with Sieve) the flour into a large bowl (to remove lumps).
- Add the sugar.
- Break the egg carefully into the flour, avoiding the introduction of egg-shell. Mix a little bit with the wooden spoon.
- Add 1cup of milk and start to mix the ingredients with the whisk (beater) or electric blender.
- Add enough milk while mixing to enable the mixture to be poured into the frying pan in small amounts.
- Pour tea-spoon-sized dollops of mixture onto the hot frying pan.The dollops will settle into small pancakes which we call pikelets.
- As the pikelets cook bubbles will appear in the mixture. When bubbles appear all over each pikelet turn it over with a ‘flipper’ and cook for another couple of minutes. Check for a light brown colour.
- Put the pikelets on a plate to cool.
- Repeat for the rest of the ingredients.
- Add butter and jam for yummy presentation.