Pikelets

Whisk the egg, sugar and half of the milk in a large bowl. It was make a golden/orange liquid.

Sift the flour and salt into the mixture. Mix well, adding the remainder of the milk until the batter is the consistency of thick cream. You may need to add extra milk—this is up to you. The batter should be pretty thick, but rather smooth. I mixed by hand, but a mixer won’t harm the recipe.

Melt the butter and add it to the mixture. I used a handheld beater here, just because I was lazy, but you can mix the mixture by hand. Make sure the butter is completely added and the mixture is very smooth and slightly thinner. The mixture should still be thick though.

Preheat and grease a frypan. I use coconut oil to grease, purely because I like the flavour.

Using a large spoon, scoop a spoonful of the mixture onto a frypan. If the heat is high, this won’t take very long. When the surface of the mixture is bubbly, turn the pikelet over to cook the other side.

Repeat this step to make 12 pikelets.

Remove from heat when cooked and serve immediately. It won’t take too long to cook; my heat was very high and it took about 2 minutes on each side. Be careful when flipping the pikelets, the mixture will already be mostly cooked and you don’t want to leave it on the heat for too long or it will burn.