Pikelets

Ingredients for 4 servings:

• 1 large egg(s)
• ¼ cup brown sugar
• ½ cup milk
• 1 cup flour
• 2 tsp baking powder

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Popular Australian pancakes

In a mixing bowl, whisk the egg, sugar, and half of the milk until well combined. Combine the baking powder with the flour and mix into the mixture until smooth. Slowly add the remaining milk until thick, creamy, and smooth. The batter will be thicker than regular pancake batter. Drop small spoonfuls into the preheated and greased pan. As soon as bubbles form on the surface, flip the pikelets. The pikelets should have a nice golden surface, so don’t leave them in the pan for too long, or they will become too dry. It’s best to cook them over high heat at first and then reduce the heat to medium after a few batches. Once flipped, the pikelets will rise nicely to form fluffy little pancakes. They cook for significantly less time than regular pancakes. Stack the finished pikelets on a plate and cover with a kitchen towel (otherwise they will become rubbery) until the batter is used up. They’re best served for breakfast with maple syrup, honey, jam, or simply butter—depending on your taste. The calorie information is for one pikelet.