About this recipe:These pikelets are thick and fluffy. With your choice of jam and cream they become out of this world!!
Makes: 24 pikelets
125g self-raising flour
1 tablespoon caster sugar
1 tablespoon butter, melted
125ml milk, or as needed
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Method Prep:10min › Cook:15min › Ready in:25min
Sift the flour into a medium bowl, and stir in the sugar. Make a well in the centre, and add the egg. Stir with a wooden spoon while gradually pouring in the milk until you reach the consistency that you prefer. Thicker pikelets will need a thick batter, while thin pikelets will need a thin batter. Stir in melted butter last, beating until smooth.
Heat a griddle or frying pan over medium heat. Coat lightly with oil. Drop by large spoonfuls onto the hot pan. Pikelets should be about 5cm across. Flip when bubbles appear on the surface, and cook until browned on the other side.
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