About this recipe:This is a great recipe (particularly if you use duck eggs). It is not necessary to leave in fridge for 2 hours, particularly if you are like me, and want something in a hurry. Leave stand for 5 to 15 minutes in the fridge while you 'do the washing up'. I generally do a double mixture, because these are so popular, so consequently I can make up to 4 dozen or slightly more. Nice to eat on their own, or serve with jam and cream.
Makes: 24 pikelets
2 tablespoons sugar
2 tablespoons golden syrup
190g self-raising flour
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Mix all ingredients together until smooth and refrigerate mixture for 2 hours.
Drop tablespoonfuls of mixture onto a heated and greased flat pan. Flip when bubbles appear in surface of pikelet. Remove from pan when done and repeat with remaining mixture, ensuring pan remains greased each time.
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