Pikelets are small pancakes that Australians enjoy with their daily tea breaks. You can make savoury or sweet pikelets. The pikelets this recipe makes are a bit sweet, so better with sweet toppings (usually cream and jam, or butter and sprinkles, which in Australia are called "hundreds and thousands").
Note: Aussie measurements (1 cup = 250 ml). Makes 10-20 pikelets depending on size.
1 cup wholemeal self-raising flour
1/4 cup raw sugar
2/3 cup buttermilk
splash of regular milk (any fat content)
Sift flour into bowl and mix in sugar. Make a well in the centre of the dry ingredients and put in the egg and buttermilk. Gradually stir until all dry ingredients are moistened and then beat until smooth. Add splashes of regular milk until the mixture is the right consistency to be poured onto a griddle (or into a frying pan). (Mixture will thicken while standing and so you may have to add more milk before pouring each batch.)
Drop tablespoonfuls of mixture onto a hot greased pan or griddle; when bubbles appear on top (and stay after popping), flip them to cook the other side, then lay onto a rack to cool. (Or eat them warm!)