Pikelets recipe

:kidspot.com

2013/09/08

1101

Ingredients:

    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.

Notes:

- 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.