PIKELETS WITH PEAR JAM

Contains dairy and gluten

• 1 cup self-raising flour
• 1 tbs white sugar
• 1 pinch salt
• 1 egg (lightly beaten)
• 3/4 cup milk
• butter (for frying)
• Pear Jam for serving (and optional cream)

1. Sift the flour, sugar and salt together. Beat in the egg and then the milk), gradually, until you have a consistency that you like. The 3/4 cup amount will give the density of a pancake – you can use a little less or a little more (1 cup will make closer to a crepe)
2. Heat butter in frying pan over medium heat. Drop tablespoonfuls of the mixture into the pan, not too crowded.
3. Cook until bubbles appear on the surface. Flip and cook the other side until golden. Repeat.

For a lunchbox snack you can double this recipe and freeze. Spread pickelets with butter and pear jam and sandwich together. Wrap individually. Send to school (or work) frozen they will thaw by morning tea.