Instructions

1. Measure the flour, bicarbonate of soda, cream of tartar, salt and sugar into a medium-sized mixing bowl.
2. Whisk the egg and milk together in a measuring jug.
3. Pour the wet ingredients into the dry ingredients and whisk until the mixture is smooth. If you think the batter is too thick, add a dash of milk to thin the batter.
4. Heat a non-stick frying pan or crêpe pan over medium heat.
5. Drop a small amount of butter into the pan and wipe it around the pan with some kitchen paper.
6. Using a tablespoon measure (15-20 ml) or large spoon, pour small drops of batter into the pan. For this recipe, I find it easiest to make 3 pikelets at a time.
7. Quickly drop about 1/4 teaspoon of jam (or more) into the middle of each pikelet, and then use about a teaspoon of batter to cover the jam.
8. As soon as small bubbles start to appear on the surface, flip the pikelets over and cook for a further minute or so. The pikelets should be evenly coloured and lightly golden on both sides.
9. Remove the pikelets to a silicon tortilla or pancake warmer until all of the batter has been used.
10. The pikelets can be served warm or cold.
11. Any leftover pikelets can be kept on a plate covered in clingfilm and stored in a cool place.