(15 to 20 pikelets)
1) 1 tbs. Golden Syrup
2) 1 large Egg
3) 1 cup of self-raising Flour
4) 1 Tbs. Sugar
5) 1 oz. Butter
6) 1/2 cup (4 fluid oz.) Milk
(or for very tender pikelets use ¾ cup of buttermilk)
1) Heat the frypan (use 2nd highest setting if it is electric).
2) Dip a tablespoon in hot water and measure the syrup into a bowl.
Add the butter and warm to soften both, then mix in the sugar,
milk and egg.
3) Sprinkle the flour over the top then mix briefly with a whisk or beater
4) Rub the surface of the frypan with a little butter on a paper towel.
Drop one or two tablespoons of mixture into the mix, pouring it off the
tip of the spoon to make nice round pikelets. (If the first pikelet is too
thick add a little more milk to the mixture).
5) As soon as you see bubbles begin to burst on the surface, turn the
pikelets over Ė turn the heat up a little if the pikelets are not brown
enough or turn it down if they are too brown when the bubbles first
begin to burst. When the center of the 2nd side spring back when touched
the pikelets are ready. Cook in batches until all the batter is used..
6) Cool the pikelets in a clean folded tea towel until cool. Best eaten straight
away and great with jam and cream on them!
If you donít have any golden syrup replace it with another 2 tablespoons of
sugar (total would then be 3 tablespoons of sugar in the mix).