Pikelets

I'm not sure if I should call these Pikelets or Piglets, because I certainly made a pig of myself when I made them.

Pikelets are a type of pancake, but like the Scottish pancakes, these can be eaten warm or cold.  They are good with jam, fresh fruit, and either cream cheese or cottage cheese.  I'm sure syrup would also be good, but I think it would hide how nice these little treasures are. (Ross)

Pikelets
1 cup Self Rising Flour
1 tbsp Sugar
1 Egg
Milk
1 tbsp Canola Oil
Butter + Oil for the Pan

• Combine the flour and sugar in one bowl, making sure it is evenly mixed.
• Crack the egg into a measuring cup and add enough milk to make 3/4 of a cup.
• Add the oil to the milk/egg mixture, then mix thoroughly.
• Add the liquid to the dry and beat until smooth.  The consistency should be slightly thicker than heavy cream.  Add milk or flour if needed.
• Let the batter sit for a couple of minutes -- this will allow it to thicken slightly.
• Put a frying pan over a medium heat and add about 1 tbsp of oil and 1 tbsp of butter and let the butter melt.
• Drop the batter into the pan by spoonfuls.
•  When bubbles start to appear in the pikelets or the tops start to dry, flip them over.
• They are done when the pikelet is spongy feeling but firm.
• Add additional oil/butter to the pan as needed.  Also, the temperature may need to be varied slightly from time to time.

Ready to flip.

The pan could stand to be just a bit hotter.

The one with the butter was good. The cream cheese was OK but could have used some jam with it.  The pub cheese was too overpowering.

 I think imagination is the only limit in finding toppings for these pikelets.