As a child, I fondly remember my Nana making pikelets for afternoon tea which she would serve with homemade jam. We would devour the plate, lick our fingers and head outside to play until dark.
This is a great recipe for the kids to make, with some adult supervision, for an afternoon treat.
1¼ cups self-raising flour
2 tbsp sugar
pinch salt
60g butter, melted
1 egg, lightly beaten
1 cup milk (use buttermilk for light, fluffy pikelets)
Butter, for greasing the pan
Method:
- Preheat a non-stick frying pan over medium heat.
- Sift flour into a bowl and stir in salt & sugar.
- Make a well in the centre & add melted butter, egg and milk and stir to combine. Add more milk if the batter is too thick.
- Grease the pan with a little butter, then add spoonfuls of the mixture to the pan. Cook on the first side until bubbles start forming and the underside is golden, then flip over to finish cooking on the other side. Remove to a plate and keep warm. Cook the remaining batter in batches.
- Serve with jam of your choice & whipped cream.
The choice of frypan for making pikelets is important as you want a pan that will release the pikelet easily as well as allowing them to brown nicely.
