I’ve never been able to make a decent pikelet. They’re always a bit tough and chewy, yet some people can produce the most light and wondrous creations. What am I doing wrong?
I wonder if you are letting your batter sit around a bit too long before using it. The self-raising flour begins to expand as soon as you add the milk so you need to get cracking before all the bubbles disappear, or the pikelet certainly won’t be light and lovely!