Oh how I love them.
Last Sunday, was an extremely lazy one.
A not too late wake up, but the entire morning was spent in bed, with a coffee and the laptop, working on my blog, browsing through Foodgawker, writing some emails and then reading all the Sunday papers, a favourite ritual of mine. It was cold out, and I love being rugged up and inside when it is wet outside.
These little “drop scones” or pancakes, flavoured with chocolate chips, were light and fluffy and yummy to snack on throughout the rest of the morning, with their melting, oozing chocolate.
The rest of my lazy Sunday was spent alternately on the couch watching Nigella (I love her use of adjectives!) and working on a few posts, or in the kitchen baking a vegan cake (which was a disgusting failure) before heading to my grandma’s in the evening for a family dinner.
For me, it was a perfect Sunday, and these were perfect pikelets.
You could even break up some leftover Easter chocolate for these. I wish you all a perfectly lazy Easter Monday!
8 tbsp self raising flour
1 tbsp caster sugar
1 tbsp unsalted butter
1 egg, lightly beaten
1 tbsp maple syrup
1/2 teacup full of milk
3 tbsp chocolate chips
In a large bowl, rub the butter into the flour, sugar and salt until it resembles breadcrumbs.
Make a well in the dry ingredients and pour in the maple syrup and egg. Begin to stir with a whisk, adding the milk slowly. You may need a little more milk is your batter is too thick; it should be a little runny like pancake batter.
Stir to combine, and add the chocolate chips.
Heat a non-stick frying pan over a medium heat, and pour full tablespoons of the batter onto the pan (about 4 at a time). Once bubbles have covered the surface, flip. Repeat with remaining batter.
Serve hot. Makes about 18 pikelets.