cream. I say this as a warning to my healthy readers as I am not a super healthy cook. I use an exorbitant amount of dairy products in some of my cooking. I can justify the use of so much dairy because the food tastes so much better. You wait till I bring out my creamy mashed potatoes, without butter, cream and milk it would suck. Anyway, Im just letting you know.
How does this sound ... maple syrup pikelets with a smidge of butter, lashings of jam and big dollop of cream. Honestly what else could be a better afternoon treat be? Light, spongy and delightfully maple.
And its kiddy friendly (minus the cream), so have a tea party with your little one. They will love it.
30g caster sugar
1 cup plain flour
1 tsp baking powder
15gm butter, melted
30gm maple syrup
Put frying pan on medium element to heat up.
Whisk egg and sugar together till fluffy and pale.
Add flour, baking powder, salt, milk, butter and maple syrup.
Quickly mix until light and spongy.
Lightly grease pan with butter
Using a tablespoon, pour batter into pan. Try to give each pikelet enough room to spread, otherwise they will fuse together. Roughly 4 at a time.
When bubbles begin to burst on the top of each pikelet, flip them over and cook until lightly browned.
Place cooked pikelets between a folded tea towel on a plate. This will keep them warm while you cook the rest of the batter.
Serve with a smidge of butter, slather on your favourite jam and a good whack of whipped or thickened cream. Alternatively you can saturate in maple syrup and serve with crispy bacon (I use Hellers Manuka Smoked Streaky Bacon).
I ADORE the thickened cream from Anchor. Get some. It is seriously good.