HEC: Pikelets

Pikelets

Ingredients:

1c Plain flour

1t Baking soda

1/4 t of salt (1/8 t)

1 Egg

1/4 c of sugar

3/4 c Milk

The method of making the pikelets was much like that of making a pancake. However, unlike pancake batter, the batter that is used in making a pikelet. First much like all other recipes and produce, the Mise En Place was completed before the other steps. There was a slight change in the recipe as seen above; the salt was deemed as too much and so was adjusted into 1/8 t.  Thereafter it was the start of making the batter.

The egg and the sugar were beaten, continued to be beaten until the mixture was pale and thick.  The colour was to be almost white. Simultaneously the other dry ingredients were mixed and sifted together; as well as then the milk measured. After the said step, next was pouring both the wet ingredients onto the dry ingredients and mixed just until they have fully combined. Over mixing the batter would make it so that gluten is produced, resulting in tough pikelets.

Finally, the ultimate step, cooking the pikelets; a pan preheated into medium heat was given butter. The butter was then spread using parchment paper; the batter was then dropped using a spoon. Previous to making the 'consistent' size pikelets. Testing was first done, the testing was to know and observe if the heat of the pan was enough. After the 'test' pikelet, we began to know the right temperature and have then started to make the consistent, lightly larger pikelets. The stove was used to our advantage; changing the temperature from time to time to stay at the prime level of heat.

After the cooking have been completed, then began the sensory evaluation. The taste of the pikelet itself was not far from a pancake, it was slightly sweet yet a balance of saltiness.  The texture in which would vary from the cooking time was consistent, it was soft, almost melt in the mouth. The colour was enticing and was quite beautiful. I would love to make them again in the future.