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Saturday, January 12, 2013

Pikelets-Amenda tu?

Alang-alang dah tengah rajin update blog ni, aku nak share satu lagi resepi malam ni.

Okey la.  Resepi yang aku nak share resepi omputeh yang namanya pikelet. First time aku buat, entah camana boleh terfikir nak cari resepi pikelet ni dalam internet. Dulu masa kat kedai di Airport London, aku ada ternampak crumpet. Bila aku search internet, rupanya2nya crumpet, pikelet ngan pancake ni lebih kurang adik-beradik lain mak lain bapak, gitu laaa. Hehehehe. Ni maklumat yang aku gali dari internet:

There are many different kinds of pancakes in the world. A pikelet is a type of pancake commonly served in Australia, New Zealand, and Britain. It is thick, fluffy, and often served during teatime.
A pikelet is a small pancake. Similar to American pancakes in flavor, pikelets are made out of milk or buttermilk, salt, flour, sugar, eggs, cream of tartar and baking soda. This type of pancake is also served much like an American pancake, with fruit toppings, jelly, cream, butter, syrup, chocolate sauce, or powdered sugar.
Pikelets can be eaten plain as well. The typical Scottish serving suggestion for a pikelet is with honey and butter, jam, or whipped cream. In Australia, a favorite way to eat the hotcakes is to top them with cream, powdered sugar, and strawberries.

Resepi yang aku buat ni, aku kongsi dari : The English Kitchen  
150g of self raising flour (1 cup)
1 tbs caster sugar
pinch of salt
185ml of milk (3/4 cup)
1 large egg
butter to brush the grill

to serve:

softened butter

Sift the flour, sugar and salt into a bowl. Beat together the milk and egg. Add all at once to the dry ingredients and whisk together until smooth. Heat a large griddle pan, or nonstick frying pan. Brush with butter. Drop the batter by tablespoons onto the heated griddle. Cook until bubbles appear on the surface and the bottom is lightly browned. Flip over and cook on the other side until golden. Allow to cool completely and serve with some softened butter and jam for spreading.