Makes about ten pikelets that are 7 cm (~3″) in diameter. For the unfamiliar, pikelets are kind of like small American pancakes.
In a large bowl, whisk together 155 g (1¼ c) plain flour, 2½ t baking powder, and 2 T sugar. Sift your flour and baking powder if it’s a little lumpy, it’ll make a big difference. In a separate small bowl, whisk together 1 egg and 175 mL (¾ c) milk. Non-dairy milk works if that’s what you prefer. Pour the wet in to the dry and then whisk until barely combined. There may still be a few small lumps of batter. Let this sit in the fridge to homogenise for at least 5 minutes while you prepare the pan.
Lightly oil or butter a large nonstick pan or griddle and then heat it over medium. Don’t use too much fat – the thinner the coat, the more evenly coloured your pikelets. When the pan is hot, dollop in 2 T (about half of a ¼ scoop) of batter. Allow the pikelet to cook without pestering it until there are small holes forming on the top side and the batter begins to set, then flip and cook the other side. The second side usually needs a little less time.
Serve immediately with butter and jam, or let cool and store in the fridge. Pikelets are great reheated in the toaster.