Enjoy these fluffy and delicious Aussie pikelets, perfect for breakfast or a delightful snack.
Combine the self-rising flour and salt in a mixing bowl.
Sifting the flour can help achieve a smoother batter.
In a separate bowl, mix the milk and vinegar, then let it sit for 5 minutes to curdle.
This step creates a buttermilk substitute, adding tanginess to the pikelets.
Add the egg and melted butter to the milk mixture and whisk until combined.
Ensure the butter is not too hot to avoid cooking the egg.
Gradually add the wet mixture to the dry ingredients, stirring until just combined.
Avoid overmixing to keep the batter light and fluffy.
Heat a griddle over medium heat and grease it with butter.
A non-stick griddle works best for easy flipping.
Spoon tablespoons of batter onto the hot griddle, spacing them apart.
Cook until bubbles form on the surface before flipping.
Flip the pikelets and cook for another minute until golden brown.
Press lightly with the spatula to ensure even cooking.
Serve the pikelets warm with your favorite toppings.
Popular toppings include jam, whipped cream, or fresh fruit.
