- 1 1/2 cups self-raising flour, sifted
- 2 tablespoons caster sugar
- 1 egg, lightly beaten
- 300ml buttermilk
- 1/2 cup (140g) apple puree
- 20g butter for greasing pan
Combine flour and sugar in a bowl. Make a well in the centre.
Whisk egg and buttermilk together in a jug.
Add egg mixture to flour mixture. Whisk until smooth.
Stir in puree.
Heat a large frying pan over medium heat. Brush base with butter.
Using tablespoons of batter at a time, cook in batches for 2 to 3 minutes or until small bubbles start to form on the surface of pikelets.
Carefully turn over. Cook for 1 to 2 minutes, or until cooked through.
Transfer to a wire rack to cool.
Store in an airtight container.