These pancakey treats are what I believe one would call drop scones in the UK. They are also delicious made with 1/2 regular flour and 1/2 wholewheat flour if you want a more substantial, more nutritious end product. In our house they surface for both breakfast and an afternoon treat.
Makes 12 bite-sized pikelets or 4 substantial ones.
1 cup flour
2 tsp baking powder
2 tsp brown sugar
1 egg, lightly beaten
1/2 cup milk
Melted unsalted butter, to brush
Sift the flour and baking powder into a large bowl. Add the sugar and stir to combine, then add the egg and milk and whisk until smooth. HELPFUL TIP: I have found that if I make the batter a few hours ahead, or better yet the night before, and leave it in the refrigerator until needed, not only is breakfast or snack time a quicker affair to mastermind (and at breakfast while holding a mug of strong coffee in one hand) but the end result is much fluffier and "pillowey-er".
Heat a large, non-stick frying pan over a medium heat and brush with some of the butter.
Place spoonfuls of the mixture into the pan, leaving 1cm to 2cm between them to allow for spreading. Cook the pikelets on low for about 1 minute or until bubbles appear on the surface, then turn over and cook for another 30 seconds for small ones. For the large pikelets, I tend to cook them 2 minutes on each side and then bung them in the oven at 350 for seven minutes to ensure they are cooked through.
Serve hot from the pan with butter and your favorite jam.