Pikelets with chocolate sauce
- 1 cup self-raising flour
- half a cup caster sugar
- 1 egg, lightly beaten
- three quarters of a cup (180mL) milk
- 1 tablespoon butter
- 100g good quality dark chocolate, chopped
- half a cup (125mL) cream
- quarter of a cup (60mL) milk
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.
- Admittedly, 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. Warm it in the microwave and pour over icecream, fruit or crepes/pancakes.