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"These pikelets are thick and fluffy. With your choice of jam and whipped cream they become out of this international!"
- 1 cup self-growing flour
- 1 tablespoon castor sugar or superfine sugar
- 1 egg
- 1 tablespoon butter, melted
- 1/2 cup milk, or as wished
|Prep : 10M||Cook : 4M||Ready in : 25M|
- Sift the flour right into a medium bowl, and stir in the sugar. Make a well within the middle, and add the egg. Stir with a wooden spoon at the same time as step by step pouring inside the milk till you reach the consistency which you choose. Thicker pikelets will need a thick batter, at the same time as skinny pikelets will want a skinny batter. Stir in melted butter closing, beating until easy.
- Heat a skillet over medium heat. Coat with cooking spray. Drop by means of huge spoonfuls onto the hot skillet. Pikelets have to be about 2 inches across. Flip when bubbles appear at the surface, and cook dinner till browned on the alternative facet.
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