These yummy golden little pancakes are served warm with jam or honey. Every Australian will have made these many times throughout their youth. My son had his little friend over today, and I ended up making a second batch because the boys gobbled them up and begged for more.
- 1 large egg
- 1/4 Cup sugar (use vanilla sugar if you have it)
- 1/2 Cup milk (one or two extra tbsp may be required for correct consistency)
- 1 Cup self-rising flour
In a pouring jug, whisk together well the egg, sugar, and half the milk.
Add the flour, and mix thoroughly.
Then add milk until the batter is the consistency of a thick cream.
Beat until smooth.
Pour about a soup spoon-sized amount onto a pre-heated, lightly greased frying pan. You will need to start about medium-high heat, but after a few rounds, you will need to drop it back to medium.
Flip with a spatula when the top is all bubbly (should be a lovely golden color), and cook the other side.
Remove from pan and pile pikelets up on a plate. Cover with a paper towel so they don't go rubbery.
Serve with jam, honey, maple syrup, etc.