1 cup Self Raising flour
2 tablespoons of sugar (optional)
1 Cup Milk
2-3 chai teabags (or 1 tsp cinnamon, 1 tsp nutmeg, 1/4 tsp cardamon)
1). In a saucepan, heat the milk with the teabags/spices until it starts to bubble, then remove from heat and allow to stand for 10 mins, then remove the teabags (squeezing out all the milk).
Or – If you want to skip this step, just mix the spices and the milk in with the mixture without simmering them together first
2). Sift the flour, stir in the sugar, egg and milk. Beat until smooth.
3). Get a good frying pan and put it on the heat. Add a light amount of oil.
4). When the pan is hot, spoon/pour some mixture onto the pan – about the size of an egg ring or smaller for a pikelet…. larger for a pancake… It should fizz when you pour it on. Within a few moments you should see bubbles forming, this is the sign to flip them over, and the other side should be nice and golden brown.
5). Once you think the other side is cooked (you can peek at it), remove it and leave it to cool on some kitchen paper. Allow the pan to heat up again if needed before adding another.
Pikelets – Serve cooled with jam and cream, or cool or warm a squirt of lemon juice and a sprinkle of sugar.
Pancakes – Serve hot with maple syrup