Ingredients
Units
Scale
1 cup of self-raising flour
1 1/2 tablespoons sugar
3/4 cup milk
1 egg
Instructions
- Pop everything into a mixing bowl and whisk away until it’s nice and smooth — no lumps allowed!
- Heat up a non-stick pan over medium heat, then add a little butter and swirl it around like you’re on MasterChef.
- Spoon in the batter — I use about ¾ of a ladle per pikelet, but you do you! Go big, go mini, go wild.
- When little bubbles start popping on the top, it’s time to flip! Give it another minute on the other side until golden and fluffy.
- Serve warm with all your favourite toppings (or eat them straight from the pan, I won’t judge).