This time of year is perfect for getting in to the kitchen with the kids or without.

It’s always fun to get out the classics - everyone’s mum had their favourite pikelet recipe - but if you cannot find yours, try this one.

Pikelets

Makes: 15
Preparation and cooking time: 30 minutes


1 cup (150g) self-raising flour

¼ cup (55g) caster (superfine) sugar

Pinch of bicarbonate of soda (baking soda)

1 egg, lightly beaten

¾ cup (180ml) milk

30g butter

Method

Sift dry ingredients into a medium bowl. Make a well in the centre; gradually whisk in egg and enough of the milk to make a smooth batter.

Place one teaspoon of the butter in a large frying pan; swirl around pan until greased all over. Drop rounded tablespoons of batter into pan (you can cook four at a time); allow room for spreading.

When bubbles begin to appear, turn pikelets; cook until lightly browned on both sides. Repeat with remaining butter and batter.

Serve pikelets warm, with butter or jam and cream.

Uneaten pikelets can be wrapped individually, or layered between pieces of baking paper and frozen for up to one month. Thaw at room temperature for about 20 minutes before serving.

The book:

This is an edited extract from The Classic Australian Cookbook 2nd edition by Australian Geographic, with some recipes from The Australian Women’s Weekly.