Pikelets are delicious with butter and jam or jam and whipped cream - or with sour cream, smoked salmon and dill. To make American-style hotcakes, also known as pancakes, double this recipe and make them larger. Serve in a stack with butter, maple syrup, bacon and blueberries.
1 cup Edmonds standard flour; 1 tsp Edmonds baking powder; 1/4 tsp salt; 1 egg; 1/4 cup sugar; 3/4 cup milk, approximately
1. Sift the flour, baking powder and salt into a bowl. 2. In another bowl beat the egg and sugar with a whisk until pale and thick. 3. Add the egg mixture and the milk to the dry ingredients and mix until just combined. 4. Gently heat a non-stick frying pan and drop tablespoonfuls of the mixture from the point of the spoon onto the surface. 5. When bubbles start to burst on the top of the pikelets, turn them over and cook the second side until golden. Place in a clean tea towel to cool.