pikelets

This recipe makes the best fluffiest pikelets. Best eaten straight away for breaky but they are also good later on as a snack or in lunchboxes. Serve with maple syrup or jam or simply with lashings of butter.

ingredients

1 cup self raising flour

1 tablespoon sugar

1/4 teaspoon bicarb soda

1/2 teaspoon white vinegar

3/4 cup milk

1 egg

1 tablespoon butter, melted

extra butter or margarine for cooking

method

1. Add vinegar to milk and let stand for a few minutes for it to sour.

2. Place flour, sugar & bicarb into a mixing bowl. Stir with whisk to break up any lumps in flour etc.

3. Add the milk mixture, egg & melted butter to the flour mixture.

4. Stir with whisk to make a smooth, thick batter. Add a splash more milk if batter is too thick.

5. In a hot pan, melt some butter or margarine. Add tablespoons full of batter to the pan.

6. Let cook until little bubbles form on surface of pikelets then flip when browned. Remove from pan when nice & brown on both sides.

notes

I find that using margarine (like Nuttelex) for cooking in the pan gives a better result as butter tends to burn when the pan gets too hot.

Can also use lemon juice in place of vinegar for the milk mixture.