This is a recipe from a collection of hand me down recipes for good old fashioned Aussie cooking. I have no idea where this recipe originated. My mother always used soured milk to make light tasty pikelets.
- Sift the flour, salt and bicarbonate of soda together into a medium sized bowl.
- Make a well in the centre, add the sugar, egg, soured milk and the melted butter.
- Stir gradually, drawing in the flour from the sides, to make a smooth batter.
- Put tablespoonfuls of the batter on to a hot, greased griddle or fry pan.
- If the batter thickens while cooking the pikelets just add a little more milk.
- Use enough milk to make the batter the original consistency.
- Cook each pikelet until bubbles appear on top and brown underneath.
- Turn the pikelet to brown the other side.
- Continue until all the batter is used.
- Serve with strawberry jam and cream.