Recipes by Di Swann
1. Sift the flour, baking powder and salt together into a bowl. Stir in the sugar.
2. In another bowl or a jug, beat the egg with 3/4 cup of the milk and the melted butter.
3. Make a well in the dry ingredients and add the liquid mixture. Without over-mixing, stir until combined, adding more milk if the mixture is too stiff. The mixture should be able to drop off the end of a spoon.
4. Heat a lightly buttered non-stick pan on a medium heat. Drop dessert spoonfuls of the mixture into the pan, allowing room to turn the pikelets. When the pikelets bubble, turn and cook the other side. Remove from pan and keep warm in a clean tea towel.
Serve with your favourite jam and whipped cream.