|1 cup||Self raising flour|
|¼ cup||Maple sugar, available from delis|
|1 to grease||Butter|
|¾ cup||Caster sugar|
|1 cup||Lemon juice, freshly squeezed, plus finely grated zest of 1 lemon (Main)|
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- To make the lemon honey melt butter in the top of a double boiler, then stir in caster sugar and lemon juice, stirring until sugar dissolves. Add egg yolks and lemon rind, then continue cooking, stirring until mixture thickens, then refrigerate.
- For the pikelets, place flour in a bowl. In a separate bowl, gently mix beaten eggs with the sugar then add to flour along with the milk and mix until smooth.
- Grease pan with butter and cook pikelets a tablespoonful at a time, turning over when bubbles pop on the surface of the pikelet. Continue cooking until golden.
- Serve with lemon honey.