I remember when the kids were little and I used to take exotic homemade cakes to school and watch the mothers around me gasp with their "oooohs" and "aaaaahs". I did feel clever. Insecure too. Validation was a big thing for me back then.
When we had get togethers and everyone brought a cake or a plate to share, I hardly ate any of my offering. I always found myself drawn to the humble pikelet, which was generally tacked onto the edge of the table and usually neglected until everything else disappeared. Crazy as it may seem, I used to marvel at the honest simplicity of a pikelet. No showcasing, no attention, no praise for the plate with pikelets. And yet to me, they were the yummiest thing on those tables.
I guess I must come clean and confess that I really couldn't make them. I tried a few times, but after several dismal attempts, I decided to stick to the pancake and crepe. For me, they were effortless. So what did I do wrong when it came to making pikelets?
I suppose I felt they were meant to be quick and easy but I overcooked them every time. I now see that I was actually very impatient. Pikelets require a low heat, a cast iron or a heavy based pan, and "patience" to stand there until the bubbles come to the surface before they are flipped. Easy - yes, quick - perhaps not really.
Here I sit, finally feeling unafraid of the little, old pikelet. This recipe is a real winner. I recommend it. Just one thing, I usually like to let my batter recipes sit for a while after beating, about half an hour. Covered with a cloth. I do think they come out softer that way.
|Recipe found on page 52 in "Gran's Kitchen"|
PS. There is a line in this beautiful book that I want to share with you. This past year has shown me how people can draw strength and support for one another by communicating, crying, laughing and ultimately eating home-made food together.
"The importance of jam and cream in bonding a community should not be underestimated".
Dulcie May Booker.