These pikelets are very filling, and a little dry. Be careful not to overcook them, and they are too dry to eat with maple syrup. Instead use freshly squeezed lemon juice and raw turbinado sugar (or just plain white sugar).

Adapted from bills food

125g (1 cup) wholemeal all-purpose flour
2 teaspoons baking powder
2 tablespoons raw sugar
1 teaspoon salt
1 egg, lightly beaten
200ml milk
butter, for greasing the pan
1 lemon

1. Sift the flour and baking powder into a bowl. Add the sugar and salt and stir to combine. Add the egg and milk and whisk until smooth.

2. Heat a large non-stick frying pan over a medium heat and brush with butter, being careful not to let the butter brown. Spoon tablespoons of mixture into the pan to form pikelets about 3 inches in diameter, and cook for about 2 minutes, until bubbles appear on the surface. Turn the pikelets over and cook for another 30 seconds.

3. Serve hot from the pan with extra butter, a sprinkle of sugar and a squeeze of lemon. Makes 12 pikelets, serves 2.