Pikelets

1 ¼ cups / 185g plain flour (Note 1)

2 ½ tsp baking powder ((Note 1))

2 tbsp white sugar

1 egg

¾ cup / 185ml milk

½ tsp vanilla extra ((optional))

2 tsp butter

Strawberry jam and cream ((heavy cream, whipped) or butter)

Whisk flour, baking powder and sugar in a bowl. Make a well in the centre, add egg, milk and vanilla. Whisk until the batter is almost lump free - a few small ones is ok. The batter should be the consistency in between maple syrup and tomato sauce - see photo above in post.
Melt butter in a NON STICK skillet over medium high heat. Then WIPE all the butter off with a paper towel so there are no visible drops of oil. This is how the first batch comes out beautifully golden instead of splotchy.
Place 2 tbsp of batter (or ½ filled ice cream scooper which is what I use) into the skillet. Cook until bubbles appear on the surface (see photo) then flip and cook the other side until golden (usually around 1 - 1 ½ minutes). Repeat with remaining batter.
Serve warm with jam and cream, or butter!