pple on top of the pikelets and drizzle the sauce over
atter thickens while cooking the pikelets just add a little more
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Mix real good.
Fry in electric skillet in very little grease to look like a small pancake (about the size of a jar lid). Spread jelly on them or eat alone.
These are made for afternoon teas in Australia.
Makes good snacks hot or cold.
ell apart.
Cook the pikelets until the surface starts to
onsistency that you prefer. Thicker pikelets will need a thick batter
ablespoon per pikelet, cook 4 pikelets for 3 to 4 minutes
he temperature required for your recipe. I have found that there
In a small bowl, dissolve baking soda in milk, set aside.
In a large bowl Beat egg and sugar together until thick and pale.
Sift flour, cocoa, cream of tartar and salt together; Fold the dry ingredients into the beaten egg mixture alternating with adding the milk/baking soda mixture; Last, fold in the melted butter just till combined.
Heat greased frying pan and cook 1-2 tablespoonfuls of the pikelet batter until bubbles appear on the surface; Flip the pikelets to cook on the other side for 1 minute or until golden brown.
Place all the ingredients in a bowl and beat well for about 3 minutes until batter is smooth.
Heat a non stick fry pan and cook tablespoonfuls of mixture until they are bubbly and holey on the top surface. Carefully turn the pikelets over and cook the other side. If you don't have a non-stick fry pan then use a smidge of oil in a regular pan.
Sift flour,salt & bicarbonate into a bowl.
Make a well in the centre and add sugar, egg, milk and melted butter.
Stir mix until it is a smooth batter. Leave to sit for 10-15 minutes.
Grease frypan with extra butter & heat until hot.
Spoon mixture into the frypan to make 6cm round pikelets.
Cook until bubbles appear, then flip and cook on the other side until golden.
Repeat until all batter is used.
Serve warm with butter, jam, cream, honey or any favourites.
Combine flour, bicarb, 3 tsp splenda and 1/2 cup apple in bowl.
Make well in centre.
Beat milk and eggwhite and pour into well.
Stir gently until smooth batter forms.
Cook - makes up to 12 small pikelets - sprinkle the remaining splenda on top.
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).
Refer to Recipe #309834 or Recipe #387518 for instructions to prepare
sing fresh pumpkin the original recipe states: Bring a large pot
anilla, coconut optional.
This recipe is transcribed as written in