Pikelets

The pikelet was originally made with yeast, but over the years, it has changed to a form of what is called a "drop scone" in some other parts of the world.

Ingredients:

• 1 cup self-raising flour.
• 1 egg.
• ½ cup milk.
• ¼ tsp bicarbonate of soda.
• 1 tbsp lemon juice.
• 1 tbsp butter, melted.
• 1 pinch salt.
• 2 tbsp sugar.

Steps:

1. Sift the flour, salt and bicarbonate of soda together into a bowl.
2. Beat sugar, egg, milk and lemon juice together and then add to the flour mixture, beating until a smotth batter forms.
3. Fold in the melted butter.
4. The mixture should be thick but of a dropping consistency. If it is too thick, beat in a little extra milk.
5. Drop a tablespoon of the mixture at a time into a heated and greased, or a heated non-stick, pan.
6. Cook until bubbles form on the upper surface of the pikelets.
7. Turn over with a spatula or egg-lifter to cook the other side until browned.
8. Remove to a plate and keep warm until all the batter has been used.

Notes:

• They are best eaten warm.
• To make a larger batch, just double the amount of each ingredient.
• They are traditionally served with butter and jam, especially plum or strawberry, or butter and honey.
• They are delicious with cream on top of the jam, in which case you might omit the butter.