We serve these small, light pancakes with butter, jam and cream for morning or afternoon tea.
Preparation time: about 10 minutes (excludes cooking time)
150g (1 cup) self-raising flour
1/2 teaspoon bicarbonate of soda
36g (2 tablespoons) caster sugar
166ml (2/3 cup) milk
1 large egg (we use eggs with a minimum weight of 59g)
20g (1 tablespoon) butter, melted
Extra butter to grease pan
Sift flour, bicarbonate of soda and sugar together into a large bowl. Make a well in the centre of the dry ingredients.
Using a whisk or fork, beat milk and egg in a small bowl until combined.
Pour milk and egg mixture into the well.
Gradually incorporate the flour into the milk mixture, whisking until a smooth batter forms.
Mix in melted butter. © exclusivelyfood.com.au
Heat a non-stick frying pan over medium heat. Lightly grease pan with butter.
Drop tablespoons of the mixture into the frypan. Dropping the mixture from the tip of the tablespoon will give a round shape to the pikelets. Don't overfill the frypan as this will make turning the pikelets difficult. Cook until several bubbles appear on the surface (this should take about one minute).
Turn pikelets over using an egg slice and cook until golden brown.
Remove cooked pikelets from pan and repeat with remaining batter, lightly greasing pan between each batch.
Serve hot or at room temperature. © www.exclusivelyfood.com.au