Perfect pikelets

Method

(This recipe, a collab with Don Hanley, is from the Buy West Eat Best Mini Cookbook.) Makes 10-12.

In a large bowl, whisk together the flour, baking powder and salt.

Make a well in the centre and add the egg, milk and honey. Whisk until the batter is almost lump free. It should be thick, like honey.

Heat a non-stick pan over medium-high heat. Melt 2 tsp butter, then wipe most of it away with a paper towel so the pan is just lightly coated. There should be no visible drops or bubbles of butter.

Drop 2 tbsp batter into the pan and shape into 7.5cm rounds. An ice-cream scoop with lever works well. Cook until bubbles appear on the surface. Once 4 or more bubbles pop (around 1 minute), it’s ready to flip.

Flip with confidence! Cook the other side for 1 minute, or until golden.

Remove the cooked pikelet to a plate. Repeat with the remaining batter. You don’t need to add extra butter until the third batch.

Enjoy with seasonal fresh fruit, cream, yoghurt, butter or honey.

Enter your details and we’ll email you the Cookbook 👇