Beat 1 egg with 1/4 cup of sugar until fluffy, beat in 1/2 a cup of milk (approx).

Add 1 cup of flour and 1 heaped teaspoon of baking powder.

Mix to s smooth mixture, adding more milk , or flour, as desired.

Add a table spoon of melted butter.


Heat your frying pan, or girdle, to a certain heat ( Med or 3).

Place spoonfuls around the  fry-pan and wait for  bubbles to come to the surface and start to burst.

Flip pikelets over, if the bottom is burnt your frying pan is too hot, turn the heat down and wait a minute.

If the bottom is not golden brown and all white and blotchy, turn the heat up a bit.

Perseverance  will end up with you learning the temperature that your fry-pan needs to be to make the perfect pikelet! (mistake taste yum too!)

A soup spoon will make round pikelets, a dessertspoon –  oval .

Make shapes like pussycats or boats.

Spread with butter and a knob of  jam, (or whipped cream and jam. Please yourself what you put on top of what)

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