Loved by all, the perfect lunch box filler, snack or morning tea.

Makes: about 20 small

Ingredients

1 cup (150g) self raising flour
¼ cup (50g) castor sugar
1 egg
150mls milk
2 tspn white vinegar
extra butter for cooking

Method

Place the flour, sugar, egg, milk and vinegar into a mixing bowl.

Attached the turbo beaters to the hand mixer, place beaters in mixing bowl, turn to speed 2 and mix until just combined. Increase speed to speed 7 (high) and mix 20-30 seconds or until batter is smooth.

If time allows, let batter stand for 15 minutes.

Melt a teaspoon of butter in a heavy based pan, swirling to coat the bottom. Use a ladle and place batter into pan and cook gently until bubbles appear, flip and cook until golden.

Repeat with the remaining mixture in batches.

Tips

Tip 1: Standing the batter relaxes the mixture which produces a softer pikelet.

Tip 2: Best eaten on the day of cooking.