For blueberry pikelets, fold 1 cup of fresh or frozen blueberries into the batter. For lemon pikelets, finely grate the rind of a lemon into the batter. The pikelets here are served with whipped cream and strawberry jam.
For the pikelets
| 2 | Eggs |
| ¼ cup | Sugar |
| 1 ½ cups | Milk |
| 2 tsp | Golden syrup |
| 2 cups | Self raising flour |
| 1 tsp | Baking powder |
| ¼ tsp | Salt |
| 50 g | Butter, melted, plus extra to cook |
Directions
- Beat the eggs and sugar until thick and creamy. Beat in the milk and golden syrup. Sift in the dry ingredients and whisk until smooth. Add melted butter and stir until smooth. Melt a little butter in a frying pan.
- Working in batches and adding a little more butter between batches if required, drop tablespoonfuls of batter into the pan and cook over a medium heat. As bubbles form, turn and cook the other side until golden brown and fully cooked through. So they don't go soggy, cool in a single layer on a rack before stacking on a plate to serve.
- Serve topped with whipped cream and jam.
More batter-based treats from Annabel
Essential Annabel Langbein (Annabel Langbein Media, $65) is a beautiful compendium of Annabel’s best-ever savoury recipes and cooking tips. On sale now at Paper Plus, Whitcoulls, The Warehouse and all good bookstores. Follow Annabel on Facebook or Instagram or visitannabel-langbein.com.
