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Esimerkit

• To cook the pikelets, heat a non-stick skillet and oil lightly, then pour the Pikelet Mixture into 6 oiled egg rings. Cook over moderate heat until bubbles start to appear in the batter, then flip the pikelets over and cook the other side, removing the egg rings as you do so.
• By soaking the batter overnight the grain is broken down, which results in a softer and more digestible pancake or pikelet.
• When made with wholemeal flours and low levels of fat, pikelets and pancakes are much denser than traditional ones.
• To make the pikelets, sift the flour, sugar, and a pinch of salt into a bowl and make a well in the centre. Lightly whisk the eggs and milk together, then pour into the well. Whisk to a smooth batter and allow to rest for 15 minutes.