Or if I also have an apple that’s past its prime – a bit floury, flabby or bruised – it gets grated and mixed with the leftover porridge to whip up a batch of these pikelets. They are quick, filling and delicious – great as an after-school snack on a rainy day.
This recipe is based on my great-grandmother Nana Baker’s pikelet recipe.
Makes ~ 12-15 pikelets
leftover cooked porridge – any amount from 1 tablespoon up to about 1 cup would work
1 apple, grated (use the dodgiest one you have)
1 cup flour (I made the batch in the photos with 1/2 white and 1/2 rye because that’s what I had, but any flour you have will work)
if the flour you used is not self-raising flour: 2 teaspoons baking powder + 1/4 teaspoon bicarb soda
1/2 cup milk (with 1 teaspoon of yogurt or lemon juice/vinegar added to sour the milk, if you want to try Nana Baker’s pikelet trick)
pinch nutmeg or 1 teaspoon cinnamon (optional)
2 tablespoons butter
Put the frypan on and get the butter melting. If you want to try my Nana Baker’s pikelet trick, add 1 tsp lemon juice, vinegar or yogurt to the milk and leave to sour.
Measure the flour (and raising agents, nutmeg/cinnamon if using) into a bowl or jug and add the porridge and grated apple. Crack in the egg and add the soured milk and mix it all together really well, checking the bottom of the bowl for unmixed-in flour. Pour the melted butter out of the frypan into the mix and beat it in.
Conventional wisdom says to leave pikelet batter before cooking, but I usually just crack on, because the pan is hot and greased from melting the butter anyway.
Drop tablespoonfuls of the mixture into the hot pan and cook til bubbles are popping on the surface.
Flip and cook the other side.
Enjoy warm spread with butter and/or honey, or for recess the next day, cold spread with peanut or other nut butter.