Why does every recipe for pikelets leave out Step 4? Step 4 is essential, and I'm not sure you can make pikelets without it. I think the world needs me to reinstate Step 4.
- Place the flour and sugar into a bowl. Stir with a wooden spoon to combine, then set aside. Whisk the milk, butter and egg together in a jug.
- Add the milk and egg mixture to the flour mixture. Whisk until smooth.
- Heat a large non-stick frying pan over medium heat. Brush with a little melted butter. Using a tablespoon, spoon the mixture into the pan.
- Burn inside forearm on edge of hot frying pan.
- Cook for 2 minutes or until bubbles form. Carefully turn them over and cook for a further 1-2 minutes or until cooked through. Transfer them to a plate and repeat with the remaining mixture and remaining forearm.
- Serve the pikelets warm or at room temperature, topped with jam and cream.
What are pikelets called in the USA?