1 Cup (125g) Self-Raising Flour

Pinch of Salt

1 Tbl Caster Sugar (mine wasn’t Caster)

3/4 Cup (185ml) Milk

1 Egg

Jam and Freshly Whipped Cream to serve  Yum!


Sift the flour, salt and sugar into a large bowl and make a well in the centre.

Whisk the milk and egg in a jug and slowly pour into the well, whisking to form a smooth batter.

Heat a frying pan (a non-stick pan is best, if you have one) and brush lightly with melted butter or oil.

Drop level tablespoonsful of the batter into the frying pan, allowing room for spreading.

Cook the pikelets over moderate heat for about 30 seconds, or until small bubbles begin to appear on the surface and the underneath has turned golden brown.

Turn the pikelets over and cook the other side.

Transfer to a plate or wire rack to cool.

Repeat the process with the remaining batter.

Serve the pikelets topped with jam and freshly whipped cream, unless you are packing them in a lunch box, in which case you will probably want to skip the cream.