PIKELETS

We have always called these pikelets but these days they seem to more fit the definition of a hotcake, especially if made with a somewhat greater diameter.

No matter what you call them, they are delicious served with honey or jam, and are a good standby for hungry children arriving home from school. They can also be served for breakfast as pancakes topped with berries, yoghurt and a little berry purée.

Serves 4–6

         2 eggs

         1½ cups self-raising flour

         1¼ cups milk

         1 teaspoon sugar

         ½ teaspoon baking powder

         pinch of bicarbonate of soda

         pinch of salt

Whisk the eggs until well combined, then add the rest of the ingredients and whisk until smooth.

Grease a frying pan or spray with cooking oil spray (or use a non-stick pan) and heat over a medium heat.

Place tablespoons of mixture into the pan, allowing room for spreading. Cook until bubbles appear on the surface, then flip and cook on the other side.

Repeat until all the mixture is used. If you don’t have a non-stick pan, you will need to re-grease the pan between each batch.

VARIATIONS

•  You can add fresh or frozen berries to the batter too if you like — about ½ cup or a little more. You will need to cook the pikelets more slowly if you do, otherwise I have found the middle doesn’t cook through adequately before the outside burns. If adding softer berries, stir until just combined so they don’t release their juices into the batter and make it too runny.

•  A particularly delicious adaptation is to add 2 sliced bananas to the batter to make Banana Fritters. Cook tablespoons of the mixture in oil (such as rice bran or canola) over medium heat. Serve drizzled with a little maple or golden syrup and topped with a dollop of vanilla ice cream.