Pikelets

I used to make pikelets with my mum after school when I was little. She used to cook them with gee, which is clarified butter. Gee has all the flavour of butter, but doesn't burn, so it's perfect for cooking pancakes and pikelets. Serve pikelets with an absurd amount of double cream and you favourite jam.

1 cup self-raising flour
1 small pinch salt
1 tablespoon caster sugar
1 egg, lightly beaten
⅔ cup milk
30 grams melted butter
ghee or extra butter for frying
Place the flour, salt and sugar in a large mixing bowl. Make a well in the middle and add the egg. Gradually stir in the milk and melted butter. Beat until smooth.

Use a large spoon to drop the mixture into a buttered non-stick frying pan. Watch for small bubbles to appear on the surface and check to make sure underside is lightly browned.

Flip over and cook lightly on the other side.

Serve with lots of jam and double cream.