Pikelets with Creamed Honey

Pikelets with Creamed Honey

  • Serves: Makes about 20

  • Prep Time: 10 minutes

  • Cooking Time: 15 minutes

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Ingredients

  • 150 g self-raising flour
  • 2 tablespoons caster sugar
  • A pinch of salt
  • 1 egg
  • 200 ml milk
  • 20 g butter, melted, plus extra for the pan
  • Lush Lychees Creamed Honey and butter, to serve

Half an hour, one bowl, and the simplest demonstration of why creamed beats runny.

Pikelets are what you make when someone drops in. They take one bowl and no special ingredients, and creamed honey is the right thing on top because it sits on the warm pikelet instead of soaking straight through and running off the plate.

Method

  1. Whisk the flour, sugar and salt together in a bowl.

  2. Whisk the egg, milk and melted butter in a jug, then pour into the dry ingredients and whisk just until smooth. A few small lumps are fine.

  3. Rest the batter 10 minutes. It thickens slightly and the pikelets rise better for it.

  4. Heat a non-stick pan over medium-low with a little butter. Drop in tablespoons of batter, well apart.

  5. Cook 1 to 2 minutes, until bubbles appear across the surface and the edges look dry, then flip once and cook another minute.

  6. Stack on a plate under a clean tea towel to keep warm, and serve with butter and a spoonful of creamed honey on each.

Tips

  • Medium-low heat. A hot pan gives you dark outsides and raw middles.

  • Butter first, then honey. The butter melts into the pikelet and the honey sits on top of it.

  • They freeze well — reheat in the toaster straight from frozen.
Pikelets with Creamed Honey