• Place the flour and sugar in a medium bowl and make a well in the centre
• Add the milk and egg and use a spatula to gradually mix it together until combined (a few little lumps are fine).
• Heat your non-stick frying pan over low to low-medium heat, then brush it lightly with some of the butter.
• Use a medium cookie scoop or ice cream scoop to scoop out the batter and pour it into your prepared pan. You can use the scoop to "stipple" the batter into a circle
• When most of the bubbles have popped on the surface of the pikelet, flip it over with an egg lifter and let it brown on the other side. If you've cooked it enough on the first side (approx 2 minutes) it will only take 20-30 seconds to do the other side.
• Place the cooked pikelets into the fold of a clean tea towel to keep warm (but not go soggy). Repeat with the remaining batter, then serve warm or cold, with your favourite curd, jam and whipped cream or just butter.

Cooking Tip

• If you find your pan is getting too hot, take it off the heat for 30 seconds, before continuing with the remaining pikelets.

  All frypans and stoves differ, so adjust the heat accordingly.