NZ Woman's Weekly

Pikelets

  • 1 egg
  • ¼ cup caster sugar
  • 1 cup flour
  • 1 tsp baking powder
  • Pinch salt
  • ¾ to 1 cup milk
  • 1 tbsp melted butter
  • Oil for frying
  • Jam, to serve
  • Whipped cream, to serve

1. In a bowl, beat egg and sugar together until thick and pale. Sift flour with baking powder and salt.

2. Add sifted dry ingredients in two batches, alternating with milk, adding just enough milk to form a smooth, thick batter. Lastly, stir in the melted butter.

3. Heat a nonstick frying pan over a medium heat. Add a film of oil and cook tablespoons of batter in batches, for about 2 minutes or until bubbles appear on the surface of each pikelet. Turn pikelets over to lightly brown the other side. Remove to paper towels and wrap loosely to keep warm.

4. Repeat the process with remaining mixture. Serve pikelets warm, topped with jam and dollops of whipped cream if desired.

Tips:

  •  The batter will thicken upon standing so, if necessary, add a little extra milk to thin the mixture just before frying.
  • Fry one pikelet first as a test, to make sure the pan is at the right temperature to turn the pikelets golden brown.
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