185ml (¾ cup) full cream milk

1 egg

2 tablespoons vanilla sugar (or
caster sugar with ½ teaspoon vanilla paste)

1 cup plain flour

2 teaspoons baking powder

Zest of 1 lemon (optional)

1 tablespoon butter, to cook

Butter, jam and thick double cream to serve.

In a jug, whisk together the eggs and milk. In a large bowl,
combine the flour, baking powder, and vanilla sugar (or sugar). Make a well in
the centre of the dry ingredients, then pour in the milk mixture. Stir until
the batter is smooth and lump-free. If using, add lemon zest and mix until
combined.

Melt a small amount of butter in a non-stick frying pan over
medium heat. Swirl the butter around to cover the base – I like to use a brush,
then pour any excess butter into a small bowl for later use (you don’t want too
much butter in the pan; I then re-add the butter when needed). Drop a heaped
tablespoon of batter into the pan. Cook for 2 minutes, or until bubbles form on
the surface and the base is golden brown. Carefully flip and cook for another
minute, or until the pikelet is risen and golden. Transfer to a warm oven to
keep them warm while you cook the remaining batter.

Serve with scrap of butter, your favourite jam, and thick
cream.