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May 21, 2011

These small pancakes are traditional Australian afternoon-tea favourites.  However I think they are also excellent to take to work for lunch.

1 cup self-raising flour

3/4 cup skim milk

2 tspns sugar

1 egg

small knob of butter  


1.  Place flour and sugar together in a bowl.

2. Make a well in the centre of the flour mix and crack egg into the well.

3.  Gradually whisk the milk into the flour with a fork starting with the egg in the middle of the well and moving to the outside of the bowl.  The mixture will be quite thick.

4.  Place the butter in a frypan and place over moderate hotplate.   When it is sizzling drop 3 tablespoonfulls of mixture into the pan to make 3 pikelets.

5.  Turn when bubbles appear on the surface.  Cook for another minute on the other side.  Now cook another batch of 3.

6.  Allow to cool and serve with lemon curd, butter or jam.

Health Tip:  Replace 1/4 of the flour with wholemeal.  This would make it a low GI stack.

Makes about 7

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