Pikelets are so delicious and easy once you've got the right recipe!   

These are light and fluffy and so tasty you'll have all the kids looking for more.

Ingredients

• 1 cup milk
• 1/4 cup castor sugar
• 1 egg
• 1/2 teaspoon vanilla essence
• 11/2 cup SR flour
• 1/2 teaspoon Bicarb
• 1 tablespoon butter melted

Method

1. Start with room temperature ingredients or slightly warmer than the fridge.
2. Whisk up the milk, sugar and vanilla till its a little frothy.
3. Add in flour and bicarb then the egg 
4. Lastly the butter and whisk it all up. I use my hand held mixer with the whisk attachment.
5. The batter will be quite thick but that's ok that's what makes them fluffy :) 
6. You can double it or triple it no worries and you can keep the batter for a day in the fridge just give it a good whisk before using.
7. You can also make the Pikelets a little ahead of time, once cooled store in air tight container not in the fridge. 

 Cooking

1. Use a clean fry pan over medium heat
2. Melt about 1/2 tablespoon in the pan. When it is melted and frothy it is ready to go.
3. Start with one spoonful of batter into the pan. It should start to cook straight away and litle frothy bubbles should appear around the base of the pikelet.
4. When bubbles start to appear on the top of the pikelet then its ready to turn.
5. You want to flip the pikelet in one move so gently lift usuing your egg flip tool and slide the blade completely underneath before quickly flipping over.
6. Be sure not to over crowd your fry pan.
7. Cool on paper towel before serving.

* you can make the batter or keep the batter for a day just make sure its well refrigerated.

Serving them

• My kids love them just as they are but there are many ways to enjoy Pikelets.
• Spread a little butter on top and sprinkle with cake topping sprinkles
• Enjoy with just some butter
• Treat yourself with some jam and cream
• Add lemon zest or chopped herbs to the batter
• Delicious with Nutella or your favourite spread
• Milo Magic Pikelets  Make as above but add 2 tablespoons of Milo :) When you cook them keep and eye out because its harder to tell if they are cooked and you don't want to burn them.
• Cut the sugar levels and serve them savoury style

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