Pikelets

Ingredients

• 1 1/4 cups plain flour / all-purpose flour (Note 1)
• 2 1/2 tsp baking powder (check yours is still active)
• 2 tbsp white sugar
• Pinch of salt
• 1 large egg (50-55g / 2 oz in shell)
• 3/4 cup milk (full fat best, but any type even non dairy ok)
• 1/2 tsp vanilla extract (optional but recommended)
• 2 tsp butter
• Strawberry jam
• Whipped cream

Steps

1. Whisk dry – Whisk the flour, baking powder, salt and sugar in a bowl.
2. Add wet – Make a well in the centre. Add the egg, milk and vanilla, then whisk until it's almost lump free. The batter should be the consistency like thick honey – looser than tomato sauce, thicker than maple syrup. (Note 2)
3. Melt 1 tsp butter in a non-stick pan over medium high heat (or medium, for strong stoves). Then most of the butter off with a paper towel so there are no visible drops of bubbles of butter (Note 3).
4. Drop ~2 tbsp batter into the pan and coax into 7.5cm/3" rounds. An ice cream scoop with lever will be your friend here. I cook 4 at a time.
5. Cook until bubbles appear on the surface and once 4 or more of these bubbles pop (1 1/2 minutes), this means they are ready to flip. Flip with confidence! Then cook the other side for 1 minute or until golden.
6. Keep cooking – Remove onto a plate. Cook the next batch (no need to add extra butter until 3rd batch).
7. Serve warm with jam and cream, or butter!