Social isolation is providing us with the space to brush up on those skills we haven’t been able to make time for in a while. Bruce has perfected his gluten free pikelet recipe. They are light and fluffy. There’s none of that gluten free heaviness that you get with a lot of gluten free recipes. Here’s how to make your gluten free pikelets.
- 1 cup of gluten free self raising flour
- ¼ teaspoon salt
- 1 egg
- 1/4 cup caster sugar
- 1 to 1½ cups of milk, depending on your preferred pikelet density and the type of flour used
- Sift the flour and salt into a bowl.
- Whisk the egg and sugar together until the sugar is completely dissolved.
- Add the egg and sugar mixture to the flour, whisking as you go.
- Whisk in the milk. Add enough milk until you get the consistency of thick cream (this depends on the flour used – you may need to add up to 2 cups of milk).
- Leave this mixture to sit for 30-minutes.
- Heat your frying pan until it’s very hot (almost smoking hot).
- Put some butter on a sheet of kitchen towel and wipe around the frying pan so that it’s nicely lubricated but not oily.
- Add ¼ cup of the pikelet mixture to the hot pan. You need to keep watching the pikelets and flip them when they have bubbles and the underside reaches the colour that you prefer.