PETE'S LIGHT-AS-AIR PIKELETS
1/4 cup sugar
1 1/2 cups milk
2 tsp golden syrup
2 cups self-raising flour
1 tsp baking powder
1/4 tsp salt
50g butter, melted + extra to cook
Beat the eggs & sugar until thick & creamy.
Beat in milk and golden syrup.
Sift in the dry ingredients and whisk until smooth.
Add melted butter & stir until smooth.
Add a small amount of butter to pan and heat to medium.
Drop tablespoons of batter into the pan & cook over medium heat.
As bubbles form, turn over & cook the other side until golden brown.
Add extra butter to pan between batches when required.
Cool in a single layer on a rack to prevent them from going soggy.
Serve topped with whipped cream & jam or whole raspberries.