Pikelets with grilled bacon and banana
Photo by Ted Baghurst
|⅔ cup||Sugar, organic|
|3⅓ cups||Self raising flour|
|⅔ cup||Milk, organic|
|60 g||Butter, melted|
- In a large bowl mix the flour and the sugar together.
- Create a well in the middle and add the eggs and the melted butter.
- Using a whisk, beat the egg and the butter in the middle, gradually taking flour into the wet mix.
- Once the eggs and butter are combined add the milk slowly to the middle making sure not to mix too much flour in at once. This will cause lumps. No one wants lumps.
- Add the milk until the mix is a thick glue-like consistency with no lumps.
- In a pan, add a small knob of butter or oil and heat. Now you need to add a tester to your pan to check the mix.
- Add between 50 and 60 ml (2oz) of mixture to the pan. When the bottom is golden brown and the top has a waxy texture, flip it.
- When gold brown on both sides take off the heat and try. The pikelet should be soft and fluffy, don’t worry about it being a little undercooked, they will finish off in the oven.
- Repeat this method until you have cooked all of the mixture (should make at least 16 pikelets).
- Place the pikelets in a baking tray and put them in the oven on a low heat, just to keep them warm.
- Cut four bananas at the top and bottom. Then cut lengthways in half through the middle.
- In a pan add a knob of butter and fry for about five minutes either side or until golden brown.
- In a separate pan at about the same time, start cooking your bacon. Aim for about three rashers per person, but if you like bacon then go crazy
- To Serve: Place two pikelets on top of each other on a plate (or board).
- Place the bacon on top, then add two more pikelets, sandwiching the bacon.
- Put the two halves of grilled banana on the top of that.
- Fill a serving jug with maple syrup and place on the side and, finally, dust the dish with icing sugar.