2/3 cup milk
25g unsalted butter, melted
1 egg, whisked
1 cup self-raising flour
1 tablespoon caster sugar
Extra butter for cooking
1 cup Strawberry frosting, readymade from supermarket
1/2 cup 100s and 1000s
Combine milk, butter and egg in a bowl using a whisk. Set aside.
In a large bowl, add flour and sugar and stir. Add milk mixture and stir until well combined.
Heat a large non-stick frypan over a medium heat, coat the bottom of the pan with melted butter. Spoon a large tablespoon of mixture into the frypan, repeat with 3 more pikelets at a time. Cook until lightly golden brown (about 2-3 minutes) then flip over and cook the other side. Repeat with remaining pikelet mixture.
Smooth on some strawberry frosting onto each pikelet, using a knife. Dip icing-side-down into the 100s and 1000s and repeat with remaining pikelets.