Chocolate Chip Pikelets
A chocolatey twist to our beloved classic pikelet recipe. Easy to prepare & delicious served warm with butter, jam &/or cream, bananas & berries
/ 12 ½ g butter
/ 55 g castor sugar
/ 150 g standard flour
+ 1 tablespoon milk
¼ / 40
cup chocolate chips
jam & whipped cream or bananas, whipped cream & fresh berries
Melt 2 teaspoons /10 g of the butter in the microwave.
Place the castor sugar and the egg in a medium-sized bowl and whisk the two together until pale and thick.
Sift in the flour, cocoa powder, baking powder and salt.
Use the whisk to create a rough well in the centre.
Pour the butter, milk and vanilla into the well and start whisking in the centre and continue just until the mixture is lump-free.
Stir in the chocolate chips.
Chill the pikelet batter in the fridge for at least 30 minutes.
Heat up a heavy based frying pan or electric frying pan to a medium heat.
Grease the surface with the remaining ½ teaspoon of butter and remove any excess with a paper towel.
Retrieve the batter from the fridge, give it a good stir and add spoonfuls of the batter to the pan.
Once the pikelets have 3 or 4 popped bubbles, flip them over and cook the other sides until golden all over.
Place the cooked pikelets on a plate or board that's covered in a few paper towels or a clean tea towel.
Spread with butter and jam, or serve with whipped cream, bananas and blueberries.
The batter needs to rest for 30 minutes