Pikelets with Cinnamon Butter and Marmalade
150g (1 cup) self-raising flour
80g (third of a cup) caster sugar
1/4 tsp bicarbonate of soda
185ml (3/4 cup) milk
Vegetable oil, to grease
170g (1/2 cup) orange marmalade
1 tbsp water
250g butter, at room temperature
2 tbsp ground cinnamon
1. To make the cinnamon butter, combine the butter and cinnamon in a medium bowl. Spoon mixture onto a 40cm piece of plastic wrap. Roll to enclose butter and form a log. Twist the ends to secure. Place in the fridge until required.
2. Sift the flour, sugar and bicarbonate of soda into a large mixing bowl and make a well in the centre. Whisk together the milk and egg in a jug. Use a wooden spoon to gradually stir milk mixture into dry ingredients until well combined.
3. Brush a large non-stick frying pan with oil to grease and place over medium-high heat. Spoon four 2 tablespoonful portions of the batter into the pan, about 4cm apart. Cook for 1-2 minutes or until golden underneath and bubbles appear on the surface. Turn and cook for a further 30 seconds or until golden underneath. Transfer to a plate lined with paper towel and cover with foil to keep warm. Repeat with remaining batter in 3 batches, greasing the pan lightly with oil before each batch.
4. Meanwhile, cook the marmalade and water in a small saucepan over medium heat, stirring occasionally, for 2 minutes or until combined (see microwave tip).
5. To serve, stack pikelets, top with a slice of cinnamon butter and then drizzle with marmalade.
Microwave tip: Place the marmalade and water in a small heatproof microwave-safe bowl. Heat, uncovered, on High/800watts/100% for 50-60 seconds or until warm. Stir to combine.