1 cup self-raising flour
1 cup milk
butter, for frying
- Into a large mixing bowl, add in the self-raising flour, the milk and the egg, and whisk (see tips, below).
- 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.