Pikelets with jam and cream

1.Sift flour and soda together into a medium bowl. Stir in sugar. Make a well in centre. Gradually stir in egg and enough milk for a smooth, pouring consistency. Rest batter for 15 minutes.

2.Heat a large, non-stick frying pan on medium heat. Brush with butter. Working in 3 batches of 6, drop tablespoons of batter into pan, allowing room for spreading. Cook 1-2 minutes, until bubbles appear on surface. Turn and cook 1 minute further, until golden. Brush pan with butter between batches.

3.Transfer to a wire rack. Serve warm with jam and cream.