Pikelets

Serves:

Ingredients

Gluten-free (see note below), nut-free

• 2 cups self-raising flour
• ¼ teaspoon salt (optional)
• 1/3 cup caster sugar
• 1 egg
• 1 cup (250mL) milk
• 1 tablespoon butter

Method

Sift flour and salt, add sugar, drop unbeaten egg into the middle of the bowl and stir.

Slowly add enough milk to make a thick batter. Beat well until smooth.

Heat a non-stick pan over a medium heat, melt ½ teaspoon butter and drop heaped tablespoonfuls of mixture into the pan.

I cooked about 5 at a time. When bubbles appear on the surface, turn the pikelets (muttering and cursing and chasing them all over the pan) and allow to brown on the second side.

Transfer pikelets onto a plate and cover with a cloth while you finish cooking the remainder.

Serving Suggestions

Note

• Easy to pack in lunchboxes because you don’t need to do anything else to them. Handy for afternoon tea, too.
• I also make these for breakfast (on those infrequent ‘perfect’ mornings) as a change to regulation weet-bix or toast.
• It can be a bit tricky getting the temperature right, I prefer to cook at a lower heat and potter round the kitchen doing other things while they cook slowly.