Place flour and sugar in a large mixing bowl. Using a whisk, whisk the ingredients together. Whisking also removes any lumps in the flour.
Make a well in the flour mixture.
In a small bowl or jug whisk milk, cream of tartar, and bicarbonate of soda.
Pour in the milk mixture and whisk ingredients until combined. It's okay if there are a few lumps in the batter. Be careful not to overmix or your pikelets will turn out rubbery.
Melt a teaspoon of butter in a large non-stick frying pan over medium-low heat.
Drop tablespoons of mixture into the pan, leaving room between each spoonful of mixture.
When the tops of the pikelets form bubbles on their tops and the bubbles start to pop it is time to turn them over. use a spatular to flip the pikelets over in the pan and continue to cook.
Once golden on both sides and cooked through remove from the pan and place on a plate. Repeat with the remainder of the pikelet batter.
Serve with your favourite spreads, or with jam and whipped cream.
CAN I FREEZE PIKELETS?Yes you can freeze pikelets, not that there will be any left! Once pikelets are cool place them in a single layer in a zip-lock bag. They can be frozen for up to 3 months. When ready to eat thaw at room temperature.HOW TO STORE LEFTOVER PIKELETS.Simply place them in an airtight container and consume them within 2 days. They can be stored at room temperature. If the weather is particularly hot store them in the fridge.GENERAL COOK'S NOTESAll oven temperatures are fan-forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified.
1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equal 1 tablespoon
I use the below unless specified in my recipes.
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY