Cinnamon Pikelets


2.5 cups self-raising flour
4 tablespoons caster sugar
370ml (1 2/4 cups) milk
120g butter, melted, cooled
2 eggs
1 teaspoon Vanilla
2 teaspoons Cinnamon
Extra melted butter, for greasing


Place the milk, butter, egg and vanilla in a bowl and whisk it together. Add the flour, sugar and cinnamon to the bowl and mix until smooth. Pour mixture into a jug.
Heat a large non-stick frying pan over medium heat. Brush with a little melted butter. Pour the mixture into the pan. Cook for 2 minutes or until bubbles form. Carefully turn them over and cook for a further 1-2 minutes or until cooked through. Transfer them to a plate and repeat with the remaining mixture. Lightly grease the pan in between each batch.
Serve the pikelets warm or at room temperature.

Edit- if it comes out really thick just add extra milk until it is your desired consistency.



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