Well, my mum always used to call these pikelets. Not sure what the diff is between pikelets and pancakes, but this is a fool-proof recipe to golden brown deliciousness. I cook them so often that I no longer need to check my scribbled notes. It’s so easy peasy:
Put the following ingredients into a bowl (or I use a jug and a stick-mixer) in the order listed.
Pinch of salt
¼ cup sugar
1 cup milk
1 ½ cups sifted self-raising flour
Mix thoroughly, scraping down the sides and the blender to make sure you don’t have any flour pockets. Add a little extra milk if you think it’s too thick. The trick to getting the perfect pikelet is the temperature of your pan — medium heat, people! You want to make sure that the pikelet cooks through before your base gets too brown. I use a non-stick pan, so I don’t need to grease it, but you can use a brush of butter if you find yours sticking. Flip when a few of the little bubbles that have formed on the surface start to pop.
Serve with whatever your heart desires! If I’m feeling impatient, I’ll slap on a smearing of butter and eat right there at the stove top, but they are spectacular with a squeeze of lemon juice and sugar, or honey, or berries and ice-cream! Not to mention maple syrup, or jam and cream. Drool!
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