Buttermilk Pikelets

1. Place the milk and vinegar into a glass jug and stir thoroughly. Allow to sit for a few minutes and stir again.
2. Whisk the sugar and the egg into the milk mixture.
3. Place the flour into a bowl. Make a well in the centre and add the wet ingredients, stirring well to ensure there are no lumps. (Ideally, you would rest the mixture here for 15-30 minutes but if you’re cooking with children you’ll know that this waiting is intolerable. It is fine to cook straight away.)
4. Place a medium frying pan over medium-high heat. Run the block of cold butter over the base of the pan and drop tablespoons of pikelet batter into the pan. Only make about 6 pikelets at a time. Cook until bubbles appear over most of the surface.
5. Turn and cook on the other side until golden brown.
6. Serve warm with butter and jam or golden syrup, or cold with jam and whipped cream.

Note: Pikelets should be eaten the day they are made.