Pikelets are like a fat sweet pancake or hot cake if you have not had them before. They are usually served with jam and whipped cream. We have always made pikelets and they are still a favourite of mine. I have had trouble eating jam and avoid it now, so have stewed a peach and a nectarine as a substitute. Pikelets travel well and are good to pack for a long haul flight.
1 cup self raising flour
1/4 teaspoon salt
1/4 cup sugar
3/4 cup milk
In a medium size bowl beat egg and sugar until think. Add the milk and remaining dry ingredients and mix gently until smooth.
Set aside to rest for 15 minutes. Spoon mixture onto a medium hot nonstick fry pan. Turn over when bubbles start to form or batter comes away easily and is golden.
this image and the cover image is from the wholemeal pikelets that I cooked at the river house this week. I just replaced the plain flour with wholemeal and they turned out fine.
I used Orgran gluten free flour and rice milk to make this batch of pikelets and they turned out OK. They were a bit uncooked around the edge but fine in the middle. Cooking with cows milk might fix this.