I would not get through a week without whipping up a batch of pikelets. Ideal lunch box food. Sometimes I make a batch on the weekend, cool them, then sandwich them with butter and jam and pop them in a sealed container and into the freezer. That way they go straight from the freezer into the lunch box. I assume they defrost in time for morning tea and I can only assume they taste good. The lunch boxes come home empty.
They take no time to make so when I’m not organised I can still whip these up in the morning rush. If I’m really rushed I will make the batter then cook only the pikelets I need then when I get home from school drop offs I can cook the rest. Pikelets are such a good emergency food.
1 cup self-raising flour
pinch of bicarbonate of soda
1/4 cup caster sugar
3/4 cup milk
squeeze of lemon juice
Sift flour and bicarb into a bowl and stir in the sugar. Whisk together the milk and lemon juice. Whisk in the egg into milk and add to the dry ingredients. Mix to combine.
Add a little butter to a non-stick frypan over a over a low to medium heat. Dollop tablespoons of batter about 5 cm apart. Cook until bubbles appear then flip and cook for another minute or until cooked through. Repeat with remaining batter.