Pikelets with chocolate sauce

Serves:

Ingredients

• 1 cup self-raising flour
• half a cup caster sugar
• 1 egg, lightly beaten
• three quarters of a cup (180mL) milk
• 1 tablespoon butter

Chocolate sauce

• 100g good quality dark chocolate, chopped
• half a cup (125mL) cream
• quarter of a cup (60mL) milk

Method

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:

• 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.

Serving Suggestions

Note