Pikelets

Easy and gorgeous — these little drop scones can be made in minutes, perfect for children to help with also.

Makes 30 approximately

2 free range eggs 100g (3½oz) caster sugar 275g (10oz) plain white flour 4 tsp baking powder Pinch of salt 60g (2¼ oz) melted butter 350ml (2fl oz) milk

Whisk the eggs and sugar together.

Sieve dry ingredients together and fold gently into the base. Gradually whisk in the milk and finally the melted butter.

Heat the cast iron pan on a medium heat. Brush with a very little oil, put tablespoons of the batter well apart on the pan.

Cook on one side until the bubbles burst, about two minutes.

Flip over and continue to cook on the other side until golden.

Eat warm served with butter and caster sugar.