SARAH TODD'S FLUFFY PIKELETS RECIPE

COOKING TIME:

30 minutes

PREPERATION TIME:

10 – 15 minutes

Serves:

4 people

Sunday is a scrumptious occasion to get the skillet sizzling and start flipping a breakfast the entire family will enjoy (as well as the doggo at your feet catching all the mis-flips directly into their mouth). Try this recipe of fluffy pikelets from Sarah Todd!

INGREDIENTS

  • 1 tsp white vinegar
  • 3/4 cup milk
  • 1 cup self-raising flour
  • 1/4 cup caster sugar
  • 1 egg
  • 50g melted butter

METHOD

  1. Add vinegar to the milk and set aside to sour.
  2. Sift the flour into a bowl, add the sugar and combine using a wooden spoon
  3. Create a well in the centre and add the egg and milk mixture. Whisk until smooth but do not over beat.
  4. Cover with cling wrap and leave the batter to rest for about 30 minutes. It will thicken so test the consistency and add more milk if necessary.
  5. Heat a large non-stick frying pan over medium to high heat. Brush with melted butter. Wipe the surface of the frypan with a dry paper towel. This will ensure an evenly coloured pikelet.
  6. Spoon a tablespoon of the mixture into the pan. Use the first pikelet to gauge the temperature; you may need to adjust the temperature up or down. Cook until bubbles form and start popping. Lift the pikelet slightly to check that the bottom is a light golden brown.
  7. You may need to add more butter to the pan between batches. Make sure you wipe the pan with a paper towel before cooking the next batch.
  8. Carefully flip the pikelets and cook for a further 1–2 minutes or until light golden brown.
  9. Remove from the pan and allow to cool.
  10. Top with jam and cream, fresh fruits or a topping of your choice.
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