Pikelets are little pancakes, usually eaten with butter and jam, enjoyed with a cup of tea. This recipe is from the first edition of The Edmonds Cookbook.
- All-Purpose Flour 1 cup
- Baking Powder 1 tsp
- Salt ¼ tsp
- Egg 1
- Sugar ¼ cup
- Milk ¾ cup
- Sift the flour, baking powder and salt into a bowl.
- In another bowl, beat the egg and sugar until thick. Add with the milk to the sifted ingredients. Mix until just combined.
- Drop tablespoonsful of the mixture from the point of a spoon onto a hot, lightly greased griddle or non-stick frying pan. Turn the pikelets over when bubbles start to burst on the top surface. Cook the second side until golden.