P R E -SC H O O L • P INEMONT •

Recipe CornerMOTHER’S DAY PIKELETSDi has had a few requests for the pikeletrecipe used for the Joey’s Mother’s DayMorning Tea/Luncheon, so here it is…INGREDIENTS1 cup Self Raising FlourPinch salt¼ teaspoon Bi-Carb Soda1 egg½ cup Sour Milk(add 1 teaspoon vinegar to fresh milk)1 dessertspoon Melted ButterMETHOD1. Sift flour, salt and soda. Add sugar,egg and milk. Beat until mixed. Foldin melted butter (add more milk if toothick).2. Place spoonfuls on to a hot, justgreased, frypan and cook until bubblyon top, then flip and cook the otherside.3. Cool on wire rack or serve warmwith butter, jam and cream or yourfavourite topping/spread.Can be stored (in a sealed container) andeaten the next day – with a “zap” in themicrowave if you want them warm.19Editors Note: I’ve also frozen mine between bakingpaper and then defrosted in the fridge or microwave.They are a great snack for kinder!