This classic recipe was published in 1971.
|½ cup||Milk (Main)|
|¾ cup||Flour (Main)|
|½ tsp||Bicarbonate soda|
|1 tsp||Cream of tartar|
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- Whisk sugar, milk and egg. Add the sifted dry ingredients.
- Beat until mixture glides off the back of a spoon, adding more milk if necessary.
- Transfer to a jug and pour pikelets into a greased electric frying pan.
- Cook on both sides until golden brown.
- Serve with jam and cream or with grilled bacon.