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1 cup self-raising flour
1/4 teaspoon bicarbonate of soda
2 tablespoons caster sugar
Pinch of salt
2/3 cup milk
1 large egg
1 teaspoon white vinegar
2 tablespoons butter, melted
Hank's Pear and Vanilla Bean Jam
Add sifted flour, bicarbonate of soda, sugar and salt into a bowl, making a well in the centre. Whisk milk, egg and vinegar in a bowl until combined. Add milk mixture to flour well. Slowly whisk flour into milk mixture, until a smooth batter forms. Whisk in melted butter.
Heat a non-stick frying pan over medium heat, brush with a little melted butter.
Then drop tablespoonful’s of the mixture into the pan and cook for 40 seconds or till bubbles come to the surface. Then turn over and cook for 1 minute till golden. Cool down.
To serve, spread double cream on pikelets and top with a heaped teaspoon of Hanks Pear and Vanilla Jam. Sensational!
Makes 20.
I have been a long time obsessive about your chilli jam - in fact when i was home with my kids i ate it every day for 2 years!
I had the pleasure to call and talk to you to tell you I found your jam to be the best I ever had the pleasure to eat.
I have been buying and enjoying Hanks Marmalade for a decade or two. It is fantastic !!
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28 Cross Street Brookvale NSW
T + 61 2 9905 9554
E admin@hanksjam.com.au