Margaret Fulton's Yummiest Pikelets

 Ingredients:

Dry Ingredients:

• 1 cup of self raising flour
• 1 pinch of salt
• 1/2 a teaspoon of bi-carb soda
• 2 tablespoons of sugar

Wet Ingredients:

• 1 egg (whisked)
• 2/3 of a cup of milk or more, depending on how thin you want the batter
• 1 teaspoon of vinegar
• 2 teaspoons of melted butter
• Extra butter for frying

Method:

1. Sift the flour, the salt, and the bi-carb into a medium sized bowl
2. Make a well in the centre of sifted ingredients
3. Put the sugar, egg, milk, and vinegar into the well
4. Gradually stir the batter untill all deposites of dry mixture are gone
5. Add melted butter
6. Add some butter to a hot frypan
7. Put tablespoons of batter on to the hot, buttery frypan
8. Turn over when bubbles appear and pop making little holes in the pikelet
9. Brown on the other side.

Top Tips 

• Make sure you make a well in the centre of sifted ingredients
• Make sure you wait untill the bubbles have popped on the cooking pikelets
• First batch might not work. Your frypan may be too hot and by the time the bubbles have popped your pikelet may be burnt.

This recipe was taken from the "Margaret Fulton Cookbook" published 1968 by Summit Books Sydney, Auckland, London and New York.