From Hands Across the Kitchen, Hands Across the Water, 2012.
Whenever I take out this book I get immediately waylaid by reading about the work done by the Hands across the Water charity helping orphan children and their communities. It began to help orphans after the 2004 tsunami but has widened its spread since then.
The book is of recipes supplied by chefs of the meals they enjoyed as children so essentially gives the recipes family members used. The pikelet recipe comes from Dominique Rizzo and was the recipe his mum used.
The pikelets were made by sifting about 200g self-raising flour, 2 tablespoons caster sugar and ¾ teaspoon baking powder into a bowl.
A cup of milk had a good teaspoon vinegar added and two egg yolks were beaten in. The zest of an orange was now added and 45g melted butter. This mixture was mixed into the flour to make a batter. The two egg whites were beaten until forming soft peaks and then folded into the batter. The batter was poured into a greased pan a tablespoon at a time to form the pikelets. When bubbles appeared they were turned and given a little time to do the second half.
The pikelets were served with a sauce made by heating the juice of an orange with cherry jam (strawberry in the recipe). Though the recipe said to serve with whipped cream we settled for just the sauce for it seemed quite sufficient.
Ease of cooking: ✔✔✔