Pikelets

This is another old favourite from the Edmonds Cookbook. You may know them as Scotch pancakes, or hotcakes. They can be served buttered with jam, as in the photo, or with jam and cream.

Ingredients

• 1 cup flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 egg
• ¼ cup sugar
• ¾ cup milk, approx

Method

1. Sift flour, baking powder, and salt into a bowl.
2. In a separate bowl, beat the egg and sugar together until thick.
3. Add with milk to sifted ingredients.
4. Mix until smooth.
5. Cook tablespoonfuls on a hot greased girdle or pan. I grease the surface with butter. Ensure the temperature is not too hot or the edges will burn.
6. Turn pikelets over when bubbles start to burst on top surface.
7. Cook until golden.

Makes 8-10. Serve warm or cold.