Ingredients
2 cups self-raising flour
¼ salt
(optional)
⅓ cup caster sugar
1 egg
1 cup milk
1 tbsp butter
Equipment
- 1 bowl
- 1 non-stick pan
Instructions
- 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.
Notes
Tip
Easy to pack in lunchboxes because you don’t need to do anything else to them.
Tip
Handy for afternoon tea, too.
Tip
I also make these for breakfast (on those infrequent ‘perfect’ mornings) as a change to regulation weet-bix or toast.
Tip
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.
