Ingredients
1 cup self-raising flour
1/2 cup caster sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
3/4 cup milk
1 egg, lightly whisked
20 butter, melted
1 teaspoon hot water
2 teaspoons butter, extra
Method
Sift flour, cinnamon, sugar and baking powder into a bowl. Make a well in the center and add egg, melted butter, milk and water. Using a wire balloon whisk, whisk until mixture forms a smooth batter.
Melt half the extra butter in a large non-stick fry pan over a medium heat, until foaming. Pour batter in 1/4 cup quantities around the edge of the pan and cook until bubbles appear on the surface (around 30 seconds). Turn and cook the other side for around 1 minute. Transfer cooked pikelets onto a plate. Repeat with remaining butter and batter.
Serve topped with whatever tickles your fancy. Personally, I love serving these with fresh strawberries and whipped cream (as pictured), but banana and maple syrup are also good.
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