Orange Pikelets Recipes

Steps:

• Combine 1/3 cup plus 1 1/2 tablespoon orange juice and sugar together in a bowl.
• Sift 3/4 cup plus 2 tablespoons self-rising flour and salt in another bowl. Add to juice mixture; mix until batter is just combined. Let batter rest, about 10 minutes.
• Heat a skillet over medium heat. Coat with cooking spray. Drop spoonfuls of batter into hot skillet and cook until golden, about 2 minutes per side.

Steps:

• Combine 1/3 cup plus 1 1/2 tablespoon orange juice and sugar together in a bowl.
• Sift 3/4 cup plus 2 tablespoons self-rising flour and salt in another bowl. Add to juice mixture; mix until batter is just combined. Let batter rest, about 10 minutes.
• Heat a skillet over medium heat. Coat with cooking spray. Drop spoonfuls of batter into hot skillet and cook until golden, about 2 minutes per side.

Steps:

• Sift the flour into a mixing bowl, add the butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs.
• In a separate bowl, beat together the eggs and the milk, then add the egg-milk mixture to the flour-butter-breadcrumb mixture.
• Then stir in the caster sugar and mix all the ingredients until you have a smooth batter.
• Heat the oil in a heavy-based pan and drop in spoonfuls of the batter, spacing them well apart.
• Cook the pikelets until the surface starts to bubble, then flip them over with a spatula or egg-slide and cook the other side, for about 2 minutes.
• Remove the pikelets, transfer them to a plate and keep them warm. The batter should make about 8 pikelets in total.
• Once all the pikelets have been made, wipe the pan.
• Mix together the orange juice and arrowroot.
• Heat the orange juice and demerara sugar in the pan, stir in the orange juice mixture, add the berries and cook for 2-3 minutes, or until the sauce thickens.
• Whip the cream into soft peaks, divide the pikelets between 4 serving plates, top with spoonfuls of whipped cream and fruit and serve.

Steps:

• Mix all of ingredients.
• Cook like pikelets.
• (Take a tablespoon of the batter at a time and drop in a frypan with butter and basically cook as if it were an American pancake - brown underneath and then turn over - should be a lot smaller than normal pancakes).