Pikelets
Dear ‘Aunt Daisy, I am enclosing my favourite recipe for pikelets. I never have a failure with this recipe. The, pikelets keep for days in a tin: Eight ounces flour; 2 eggs; 42 teaspoon salt; 40z. sugar; 4 level teaspoons baking powder; 1 cup milk. Sift dry ingredients. Gradually add well beaten eggs and milk. Drop spoonsful on to a ‘greased hot girdle. Turn when a golden brown colour. My element requires heating for 1 minute at high, then turn to low. "Lizabell."
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19480213.2.45.3.5
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New Zealand Listener, Volume 18, Issue 451, 13 February 1948, Page 23
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84Pikelets New Zealand Listener, Volume 18, Issue 451, 13 February 1948, Page 23
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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