This is a favourite go-to recipe that I have been using for YEARS. After-school hungry kids? Make this. Overtired toddler in the morning? Make this. Visitors over for a cuppa? Make this. Bring a plate to somewhere for something? Make this.
It’s so easy and works a treat every time. There’s nothing fancy about it, but it’s the simplicity that makes it such a success – you can remember this wherever and whenever you need to.
I also add in some extras if I can be bothered (which is rarely). Grate in some apples or slice in some fruit. Serve smothered in jam or lemon curd (my ABSOLUTE favourite), or plain with fruit for kids. Whichever way you decide, I can assure you it will be demolished by all!
Easiest ever pikelets
- 1 cup self-raising flour
- 1 cup milk
- 1 egg
- Butter, for frying
- Into a large mixing bowl, add in the self-raising flour, the milk and the egg, and whisk.
- Add a small amount of butter (1/2 teaspoon) into a frypan over low/ medium heat. I use a tablespoon to heap the mixture into the pan adding in about 3 pikelets to the pan at a time.
- Once you start to see bubbles form in the mixture (after about 1 minute) you can flip it and cook for a further 30 seconds.
- Stack and serve as suggested with butter, plain, jam or lemon curd.
If you have time to whisk the flour, milk and egg ahead of time (say an hour or so before cooking time), then do it, as the mixture gets even thicker and better. You can even do prep the night before and leave it in the fridge overnight.
Beth of Baby Mac has been blogging since 2006 and made the move from the city to the country in 2010. On Baby Mac she writes about her family, life in the country, entertaining and recipes, interiors – with a good dose of humour on the side.