This is our daily post that is shared across Twitter & Telegram and published first on here with Kindness & Love XX on peace-truth.com/

#AceNewsRoom in Kindness & Wisdom provides News & Views @acenewsservices

#AceFoodDesk says here’s todays Yummy recipe that someone people remember from their childhood days that takes Preparation Time: 0:10Cook time 0:20: Low Level Serves 16 Pikelets enjoy with Kindness & Love XX A&M

As a mother to young children, it astonishes me how little I remember from my childhood.

I recall my bright pink lunchbox (it was a particularly good one), but for most of us it is not the day-to-day happenings that are etched in our minds.

Though what I do remember, and tremendously fondly, is a certain snack my mother would occasionally prepare for my brothers and me after school: pikelets.

Up to the bright orange bench in the kitchen we’d scuttle. Mum, spatula in hand, would serve each of us a tidy stack of warm, little golden cakes. There’d be a jar of jam and some butter too, and there we would sit, spreading and eating and chatting about our days (or not chatting — as I’ve now learnt, sometimes the chatting comes later).

My kids and I had a jolly time recreating this scene. Though in my pikelets I use wholemeal spelt flour (you can use regular wholemeal wheat flour too).

You might question whether the extra layers of grain in wholemeal flour would make pikelets too dense, but rest assured these are delightfully light. Moreover, the wholemeal flour provides a lovely, slightly more hearty base for sweet toppings, whether butter and jam, honey, or a little pot of maple syrup for dipping.Some lumps of flour are actually OK in the pikelet mix, and can in fact help them cook more desirably.(ABC Everyday: Heidi Sze)none

Tips:

• You can use regular wholemeal flour in place of spelt wholemeal flour.
• The golden caster sugar can be swapped for white caster sugar. Coconut sugar also works in its place.
• To make the pikelets dairy-free you can replace the cow’s milk with dairy-free milk, and the butter with coconut oil.
• Be careful not to overmix the batter, as it can negatively affect the texture of the pikelets, causing them to be heavy. Some lumps of flour are actually OK, and can in fact help the pikelets cook more desirably.
• Be sure to use fresh bicarb soda (check the used-by date!).

You can flip the pikelet when bubbles appear and the perimeter of the pikelet looks somewhat sturdy.(ABC Everyday: Heidi Sze)none

Heidi Sze is a pre- and post-natal dietitian and nutritionist from the Mornington Peninsula. Her book Nurturing Your New Life was published in 2019. She has two kids, and shares thoughts on food and her life as a mostly stay-at-home mum over on her blog, Apples Under My Bed, and on Instagram. Every month, we publish a new recipe from Heidi as part of our Easy Dinners series.

Ingredients

⅔ cup full fat milk

½ tablespoon lemon juice

125g wholemeal spelt flour, see tips above for substitutions

⅔ teaspoon bicarbonate of soda

30g golden caster sugar

⅛ teaspoon fine sea salt

1 egg

Butter for greasing the pan

Butter and jam for serving

Method

1. 1.Pour the milk into a jug and add the lemon juice. Set aside for 5 minutes to curdle (this will help make fluffy pikelets).
2. 2.Place the flour and bicarb soda in a mixing bowl, then use a whisk to remove any lumps and aerate the flour. Add the sugar and salt and whisk to combine.
3. 3.Create a well in the middle of the flour and add the egg. Use a fork to gently whisk the egg without disturbing the flour.
4. 4.Use a wooden spoon to gently combine the flour, egg and milk while drizzling the milk into the bowl. Don’t overmix the batter (see tips above).
5. 5.Heat a skillet over medium heat. Add some butter and, when hot, pour a heaped tablespoon-worth of batter onto the pan. Watch the heat closely, turning it down as required to ensure the pikelet doesn’t burn. When bubbles appear and the perimeter of the pikelet looks somewhat sturdy (i.e. like it won’t slop all over the pan upon flipping), flip the pikelet and cook until cooked-through and golden. Repeat with the remaining batter, wiping the pan of any flyaway bits of batter and adding more butter as necessary. Depending on the size of your pan you may fit 2–4 pikelets at a time. Serve warm with butter and jam.

FEATURED ABC LIFESTYLE NEWS REPORT

Editor says …Sterling Publishing & Media Service Agency is not responsible for the content of external site or from any reports, posts or links, and can also be found here on Telegram: https://t.me/acenewsdaily  and thanks for following as always appreciate every like, reblog or retweet and comment thank you