Amanda Laird: Maple sugar pikelets with lemon honey

Maple sugar pikelets with lemon honey. Picture / Carolyn Robertson

Makes 12 small pikelets

Pikelets

1 cup self-raising flour
1 egg
1/4 cup maple sugar (available from delis)
3/4 cup milk
butter for greasing pan

Lemon honey

50g butter
3/4 cup caster sugar
2 eggs, beaten
1 cup freshly squeezed lemon juice
finely grated zest of one lemon

1. 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.

2. 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.

3. 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.