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.
Recipe by Butter Baking at https://www.butterbaking.com/2012/04/09/chocolate-chip-pikelets/