the not so naked chef (notsonaked) wrote,
the not so naked chef
notsonaked

Pikelets

1 cup (150g) self-raising flour
pinch of bicarbonate of soda
1/4 cup (55g) caster sugar
1 egg, lightly beaten
3/4 cup (180ml) milk

1. Sift flour and bicarbonate into a medium bowl. Mix in caster sugar. Make a well in centre and gradually stir in egg and enough milk to give a smooth, creamy pouring consistency.
2. Drop tablespoons of batter from tip of spoon into a heated, greased frying pan, allowing room for spreading. Cook until bubbles begin to appear, then turn. Cooking for 1 minute, until lightly browned.

Makes about 16.

ADDED YUMMINESS:
- Serve warm with jam and cream.

HANDY HINT:
- Pikelets can be eaten cold, so are great to take on picnics.
- Can be frozen.
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