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Simply rest the mixture in the refrigerator until it's time to cook.
WORDS AND PHOTOGRAPHY JANE SMITH
THE SHADY BAKER’S PIKELETS
Makes 30
2 cups (300g) self-raising flour
Pinch of salt
½ cup (110g) caster sugar
1 egg
1 teaspoon vanilla extract
1¼ cups (310ml) milk
Butter, honey, jam or cream (all optional), to serve
1. In a mixing bowl, sift together the flour and salt. Add the sugar and combine.
2. Add the egg and stir to combine. Add the vanilla and stir to combine.
3. Gradually add the milk and continue to stir until the mixture is a thick batter.
4. Heat a large non-stick frying pan over medium heat. Using a tablespoon measure, ladle the batter into the pan, leaving space between each pikelet for flipping. Once bubbles form on the surface, flip the pikelets and cook until they are golden on both sides.
5. Serve warm with butter, honey, jam or cream. Pikelets can also be served cold or at room temperature.
NOTE: Pikelet mixture can be prepared the night before cooking. Rest the mixture in the refrigerator until it is time to cook. Add a little more milk to loosen the mixture before cooking if required.
Visit The Shady Baker website or find Jane on Instagram.
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