Pikelets

Back in the day, pikelets were definitely on the lower tier of a communal morning tea. After the scones were gone, these were the things you settled for. And honestly, they weren't deserving of a higher place. Cold, rubbery discs often made worse with a schmear of margarine, they were... kinda sweet? Kinda like a disappointing cake? No wonder there was always a forlorn quartet on a flimsy paper plate when it came time to clean up.

But I think we've been going about this all wrong. Think of pikelets instead as a sweet, fun-sized pancake. Kinda like a pancake's little brother. Cooks like a pancake, is just as easy to make, but because they're the size of a tin lid, you can put away a whole bunch of them without feeling like you're carving your way through a dough mountain.

It doesn't take much to make a kick-ass pikelet. Drop a tablespoon of batter into melted butter, give a couple of minutes until you start to see bubbles and give it a flip. The butter will give it a nice, crispy surface, while keeping the inside light and fluffy.

Like regular pancakes, serve them hot and with whatever your favourite topping is - butter, maple syrup, you do you. Because they've already got sugar in them, maybe go for something with a little more acid - Greek yogurt, stawberries or blueberries are a pretty safe bet.