The handing down of traditions...
Yesterday I had the wonderful opportunity of saying goodbye to my grandmother, Nancy Thyne before she passed away peacefully. On the night before, and on the flight over to Adelaide, I took stock of my memories with Gramma, and most revolved around food. Usually badly cooked food, but food none the less. :)
It was Gramma who taught me how to make piklets, in her little kitchen in Langham Place. She was having friends over for afternoon tea and I was put in charge of the piklets. Keen to whip the cream, I was enthusiastic about my task. Little did I know, there was a trick to knowing when to turn them over! What a mess!!!!!!!
Gramma returned to the kitchen to find no piklets, and batter covering 3 eggslides, the walls, the bench... Normally Gramma would have been quite upset, but her guests were already here, so quick to another batch. I was given strict instructions not to turn them over until she said so. So I waited, Gramma got sidetracked and batch 2 burnt to a crisp! Luckily for all concerned, I had learnt the trick by batch 3 and afternoon tea was saved :) In fact, most of my Gramma cooking stories involve black bits - custard, roasts, cakes but those are stories for another day.
So in honour of Gramma, here is my piklet recipe (gluten free now of course)
Gluten free piklets
1/2 cup rice flour
1 1/4 cups gluten free self raising flour
1/3 cup castor sugar
1/4 cup buckwheat flour
300ml milk
2 eggs
60g butter melted
This recipe (without the castor sugar) also doubles as great Yorkshire pudding. To cook, heat a little oil in muffin or patty tins in a hot oven. Spoon in batter and cook for 25-35 minutes (depending on the size you made them)
It was Gramma who taught me how to make piklets, in her little kitchen in Langham Place. She was having friends over for afternoon tea and I was put in charge of the piklets. Keen to whip the cream, I was enthusiastic about my task. Little did I know, there was a trick to knowing when to turn them over! What a mess!!!!!!!Gramma returned to the kitchen to find no piklets, and batter covering 3 eggslides, the walls, the bench... Normally Gramma would have been quite upset, but her guests were already here, so quick to another batch. I was given strict instructions not to turn them over until she said so. So I waited, Gramma got sidetracked and batch 2 burnt to a crisp! Luckily for all concerned, I had learnt the trick by batch 3 and afternoon tea was saved :) In fact, most of my Gramma cooking stories involve black bits - custard, roasts, cakes but those are stories for another day.
So in honour of Gramma, here is my piklet recipe (gluten free now of course)
Gluten free piklets
1/2 cup rice flour
1 1/4 cups gluten free self raising flour
1/3 cup castor sugar
1/4 cup buckwheat flour
300ml milk
2 eggs
60g butter melted
- Sift the flours into a bowl. Stir in the sugar and make a well in the centre.
- Whisk the eggs, milk and melted butter
- Pour into well and whisk until the batter is smooth
- Lightly grease a frypan with extra butter.
- Ladle batter into the pan and cook over low-medium heat until bubbles appear on the surface
- Turn over and gently cook on the other side.
- Repeat with remaining batter
- Enjoy with Rie's Kitchen raspberry jam and some whipped cream.
This recipe (without the castor sugar) also doubles as great Yorkshire pudding. To cook, heat a little oil in muffin or patty tins in a hot oven. Spoon in batter and cook for 25-35 minutes (depending on the size you made them)
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