This recipe is a treasured inheritance, as Grandad’s pikelets were simply the best. He insisted that the eggs had to be at room temperature and they must be beaten with the sugar to form a creamy, mousse-like mixture. His favourite way to serve hot pikelets was with butter and strawberry jam.
We sometimes make a double batch on rainy Sunday afternoons and enjoy them covered in butter and a dusting of icing sugar. The rest we pack into lunchboxes on Monday.
Ingredients (makes 20-24)
- 150g plain flour
- 1 teaspoon baking powder
- 1 egg
- 60g caster sugar
- 180ml milk
- 30g butter, melted and slightly cooled
- butter, extra, for pan-frying and to serve
- icing sugar, to serve