Ingredients
- 150g (1 cup) self-raising flour
- 100g (1/2 cup) caster sugar
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 185ml (3/4 cup) milk
- 1 egg, lightly whisked
- 20g butter, melted
- 1 tsp hot water
- 2 tsp butter, extra
- Icing sugar, to dust
- 115g (1/3 cup) strawberry jam
- 80ml (1/3 cup) double cream
Method
- Sift flour, sugar, cinnamon and baking powder into a bowl. Make a well in centre and add milk, egg, melted butter and water. Use a wire balloon whisk to whisk until mixture forms a smooth batter.
- Melt half the extra butter in a large non-stick frying pan over medium heat until foaming. Pour four 60ml (1/4-cup) quantities of batter around the edge of the pan and cook for 30 seconds or until bubbles appear on the surface and pikelets are golden underneath. Turn and cook for a further 1 minute or until golden. Transfer pikelets to a plate. Repeat with remaining butter and batter.
- Divide pikelets among serving plates. Dust with icing sugar, and top with jam and cream. Serve immediately.
