Prep time: 10 minutes
Cooking time: 2 minutes per batch
Makes: about 20
1 cup (150g) self-raising flour
1 tablespoon caster sugar
1/2 teaspoon ground cinnamon
1/2 cup (125mL) milk
1 teaspoon vanilla essence
1 Granny Smith apple, peeled and grated
20g piece cold butter
smooth ricotta and honey, to serve
1. Sift the flour, sugar and cinnamon into a mixing bowl and make a well in the centre. Whisk the milk, egg and vanilla essence together in a jug then pour into the dry ingredients and stir gently until just combined. Stir in the grated apple.
2. Heat a large, non-stick frying pan over medium heat. Wrap the cold butter in a piece of paper towel, and carefully wipe over the surface of the pan to lightly grease it (the butter will melt slightly through the paper towel).
3. Drop tablespoons of mixture into the pan, not too close together. Cook for about 1½ minutes, until bubbles appear on the surface. Turn and cook for another 30 seconds, until golden-brown. Transfer to a wire rack to cool, while you cook the rest of the mixture. Store cooled pikelets in an airtight container. (See our ‘On the Road’ serving tip on page 93).