Golden Syrup PIKELETS

another in the recipes from mum's handwritten cookbook of the 50s and 60s:

2 eggs
1 cup SR flour
salt
1/2 to 3/4 cup milk
2 tablespoons sugar
2 tablespoons golden syrup

Beat eggs, add sugar and syrup and keep beating until fluffy. Add milk then sifted flour and beat until smooth. Allow to stand 1 hour. Put 1 dessertspoon of mixture at a time on a hot greased pan. Turn when bubbling.

Mum's cakeshop PIKELET recipe

Mum had a few recipes in her well worn and stained handwritten cookbook. Mostly these days I search the net, record my fav links or swap recipes on Twitter.

This is the recipe I grew up with for PIKELETS and they were always light and fluffy (AND they keep a little bit longer, fresher, than other recipes I have tried - still best to make them same day of course though).

Below is the traditional sweet version: I've also halved the sugar and added a little white pepper then served (instead of a blini) with smoked salmon (and lemon cream/mascarpone).

• Sift 1 cup SR flour, pinch of salt and 1/2 cup sugar. Mix together.
• To 1 egg well beaten add 1/2 cup milk
• To 2 tablespoons boiling water add 1 dessertspoon butter then 1/2 teaspoon bicarbonate of soda.
• Add the boiling water mixture to the egg/milk mixture
• Add liquids to the flour/sugar mixture. Mix until smooth.
• Heat pan, grease lightly, turn when bubbling!

Mum told me she got the recipe from a lady who worked in a cakeshop (circa 1950s)!