Pikelets

Ricotta cheese seems to be my favourite ingrdient when it comes to breakfast foods. I received a request a couple of days ago for a recipe for pancakes without the ricotta.
Here's one I have for British "Drop Scones" called pikelets. They are a variation of our usual pancakes, just a little smaller in size and thicker in consistency. Pikelets are best served warm and straight out of the frying pan; so try to make them briskly when everyone's at the table. The can be kept warm in the oven in between tea towel folds under very low heat. Reheating them in the microwave or toaster oven never does their fluffy textures any justice.

1 1/2 cup plain flour
1/2 tsp bicarb of soda
1 tsp cream of tartar
pinch of salt
2 tsp sugar
2 large eggs beaten
1 cup milk
butter for pan frying.

Sift dry ingredients into a bowl. Make a well in the center and pour beaten eggs into the center. Stir to combine. Add milk gradually to form a thick batter. Add in other condiments if you wish; (eg. sultanas, berries, chocolate chips, sour cherries, etc). Heat a heavy based frying pan and a small drop of butter to coat the surface. Drop spoonfuls of batter gently to form thick round circles. Flip pikelets over when bubbles appear on top. Cook till both sides are evenly coloured. Serve immediatly!
Here are a couple serving suggestions.
Maplesyrup with whipped butterscotch and toasted walnuts. Fresh strawberries and berry sauce compote.
Blueberries and fresh honeycomb.If you have one eye shut and still partially asleep. It would be pretty immpossible to manage "variations of toppings". I suggest that you simply cover a stack with a squeeze of golden syrup. It'll taste just as good! :) ....plus you'll probably still be able to crawl back into bed after. LOL