The recipe is adapted by Kirsten Gilmour, chef and owner of the iconic Mountain Café in Aviemore, from one passed down to her from her grandmother.
“This was originally my nana's pikelet recipe, which I think she adapted from a copy of her mother's Edmonds Cookery Book. I loved making these with her. She would stand and supervise while I stood on a chair flipping away. My granddad and I would then sit at the kitchen table stuffing in hot pikelets with lashings of whipped cream and raspberry jam.”
Recipe and image courtesy of : The Mountain Café Cookbook: A Kiwi in the Cairngorms by Kirsten Gilmour, which is published on 14 February.
Place a damp cloth under the mixing bowl while you are whisking – the bowl won't run away on you so you won't have to hold it so tight.
The batter can be made the night before and kept in the fridge.
When you add the butter to the pan it should not burn or go brown; if it does, the pan is too hot.
Never ever, ever make these in advance and try to reheat them. Nana will frown down upon you – it is a criminal offence not to eat them straight from the pan.
- 3 large eggs
- 145g caster sugar
- 300ml full fat milk
- 400g plain flour
- 4 teaspoons baking powder
- 10g salted butter
- Break the eggs into a large mixing bowl and add the sugar.
- Using a whisk, beat the absolute hell out of them (Nana's words would be, 'give them billio Kj!'). You want to beat until the mix is pale, light and fluffy – you could use an electric mixer if you have one. Now add the milk, flour and baking powder and whisk vigorously until you have a smooth batter.
- Heat a heavy-bottomed non-stick frying pan till hot over a medium heat. Carefully drop half the butter into the pan and rub it around using a little kitchen paper, being careful not to burn yourself. Now the pan is greased and at temperature, drop in a small spoon of batter to make a test pancake. The first pancake is usually not great, but as the pan gets to an even heat they will cook to a lovely golden brown.
- If the pan is hot enough, pour large spoonfuls of batter into the pan and cook until the underside is golden and you start to see bubbles forming on the top of the pancake. Then it's time to flip them and cook for another minute or so on the other side.
- If the pancakes start to stick, re-grease the pan with the remaining butter using the method above.
- Serve hot straight from the pan and maybe give them a try with our cardamom oranges