Margaret Fulton’s Pikelets

An Australian classic. Great for breakfast or a cold winter’s afternoon tea.

Ingredients
1 cup self raising flour
1 pinch of salt
2 tablespoons of sugar
¼ teaspoon of bicarbonate of soda
1 egg
1 cup of milk soured with 1 teaspoon of white vinegar (or ½ milk, ½ buttermilk)
2 tablespoons of melted butter (about 30 grams from stick) and extra butter for frying

Instructions
The manual way
Sift the dry ingredients into a bowl and make a well in the centre. Mix the wet ingredients together in another bowl. Poor into the well and using a wooden spoon gently mix, drawing the flour in gradually from the sides until the batter is formed. It should still be slightly lumpy.

The quick way
Chuck the dry ingredients into a food processor and pulse it a few times to mix. Add the egg, milk and butter and pulse until mostly mixed.

Cooking
Heat a frypan on medium heat with a little butter. Put ¼ cupfuls into the frypan and cook until the bubbles rise through the batter. Flip and cook the other side.

Serve with your favourite preserves, or with sugar and lemon juice (my favourite).

Makes 12.

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