2 cups self-raising flour
¼ teaspoon salt (optional)
1/3-cup caster sugar
1-cup (250mL) milk
Sift flour and salt, add sugar, drop unbeaten egg into the middle of the bowl and stir.
Slowly add enough milk to make a thick batter. Beat well until smooth.
Heat a non-stick pan over a medium heat, melt ½ teaspoon butter and drop heaped tablespoonfuls of mixture into the pan.
I cooked about 5 at a time. When bubbles appear on the surface, turn the pikelets and allow to brown on the second side.
Transfer pikelets onto a plate and cover with a cloth while you finish cooking the remainder.