Ingredients
1 cup self-raising flour
½ cup caster sugar
1 egg
lightly beaten
¾ cup milk
1 tbsp butter
100g dark chocolate
chopped
½ cup cream
¼ cup milk
Equipment
- 1 bowl
- 1 whisk
- 1 non-stick pan
- 1 saucepan
Instructions
- Place flour and sugar in a bowl. Make a well in the centre and whisk in egg and enough milk to make a smooth mixture of pouring consistency.
- Heat a non-stick pan over a medium heat, melt one teaspoon butter and drop heaped tablespoonfuls of mixture into the pan. I cook 4 at a time. When bubbles appear on the surface, turn the pikelets (oops, who says they all have to be perfectly round?!) and allow to brown on the second side.
- Transfer pikelets onto a plate and cover with a cloth while you finish cooking the remainder.
- For the chocolate sauce, heat the cream and milk in a saucepan (or in the microwave) until near boiling. Add the chocolate and stir off the heat until dark and smooth.
- Serve pikelets drizzled with chocolate sauce.
Notes
Tip
Pikelets are good on their own, but this chocolate sauce is very quick to make and will keep in the fridge for a few days.
Tip
Warm it in the microwave and pour over icecream, fruit or crepes/pancakes.
Storage
Store chocolate sauce in the fridge for a few days. Warm before serving.
