pikelet - (noun) 'pi-klet'
The following recipe comes from my Mum, who was a great baker (still is) and could hands down, make the best pikelets ever.  Now for the uninitiated among us, a pikelet's closest relative is possibly the pancake or 'hotcake', however instead of being large and filling the pan, they are smaller in diameter and denser.  

Originating from Australia and New Zealand, pikelets are usually eaten as an afternoon tea treat, as opposed to being a breakfast or brunch food.  Instead of maple syrup, they are usually served with jam and cream (like an English scone) or plain butter.  And no self respecting childhood party in New Zealand or Australia would be complete without pikelets with hundreds and thousands (sprinkles) - at least when I was growing up... !

Here I have attempted to recreate Mum's recipe.  These ones are lovely and light and I think are best served warm with butter and homemade jam (thanks Kate!) or else they can be made ahead, stored in an airtight container and spread with butter and sprinkles for a party.

Jill's Pikelets
Beat 2 eggs with 3 level Tbspns sugar. 
 Sift in 1 1/2 breakfast cups plain flour.
Add 1 cup milk.  Stir with egg beater or whisk to remove any lumps
Add  1  1/2 tspns baking powder and a pinch of salt.
                           COOK on a MEDIUM griddle or frypan but watch the heat! Flip over when bubbles appear on the sides and surface.When cooked, take off heat and put on a plate with tea towel over to keep warm and soft.Happy eating .... !!