Pikelets can be made a day ahead and stored, covered, in the refrigerator. They can be frozen if you prefer, in single layers, for up to 2 months.
ingredients
1 cup self rising flour
1 egg, plus 1 egg yolk
1 1/4 cups milk
1 1/2 tablespoons butter, melted
3 tablespoons mayonnaise
5 ounce cooked turkey, shredded
3 tablespoons cranberry sauce
2 cups alfalfa sprouts
3 hard-boiled eggs, sliced
method
1. Sift the flour and a pinch of salt into a bowl and make a well in the centre. Lightly whisk together the egg, egg yolk, milk and melted butter in a jug and gradually add to the flour, whisking to make a smooth, lump-free batter. Cover and leave for 30 minutes.
2. Heat a skillet and brush lightly with melted butter or oil. Drop tbsp's of the batter into the pan, allowing room for spreading.
3. Cook over medium heat until small bubbles begin to appear on the surface and the undersides are golden. Turn the pikelets over and cook the other sides.
4. Transfer to a plate, cover with a tea towel and leave to cool while cooking the remaining batter.
5. Spread mayonnaise over each pikelet and top with turkey, cranberry sauce, alfalfa sprouts and a slice of egg.
