Once a month my local writers’ group meets up – to share tea/coffee and whatever we’ve bought to eat. And we talk. And talk. Oh my goodness, how we talk.
Today we met at Ellie’s place. With chocolate, apple pie, doughnuts, date shortcake, eclairs – nothing that was good for us. And because I’ve made pikelets before, and they seem to be enjoyed, I made some more today.
Pikelets? We wondered where the name came from because it seems to be peculiar to Australia and New Zealand. A little research indicates it might have originated in Wales – bara pyglyd. I guess py-glyd sounds enough like pikelet to be possible.
We asked Bonnie what they’d be called in Boston, and she said Silver Dollar Pancakes. I like that! Topped with raspberry or strawberry jam they contain no calories at all. If you add whipped cream, even less. We write fiction here…
So this is my very quick and easy pikelet recipe:
Heat a good solid frypan until quite hot.
In a bowl mix together one cup of self-raising flour,
one quarter teaspoon of baking soda,
three tablespoons of sugar.
In a measuring cup combine half a cup of milk (for starters),
one egg, and one teaspoon of malt vinegar.
Tip the wet ingredients into the dry and stir.
Not if it’s an ebook! It really is possible to tweak it forever. I don’t know if this is good or bad, but let’s consider my novel ‘Taken by the Sheikh’. This was published in 2012, and rapidly became my best selling book. Day after day when I checked the sales figures the Sheikh beat all the others. It outsold newer books launched and just kept on chugging. It’s the same with the Spanish translation ‘Raptada por el Jeque’. It’s only in the last few months that its rankings have fallen away and it has lost the top slot.