Perfect Pikelet Pancakes

Growing up in New Zealand we called pancakes pikelets.  They were best for afternoon tea with a thick smear of butter and some homemade boysenberry jam.  Essentially a pikelet is cooled thick pancake about the size of a cookie, so there’s no need to take sides.  I make a double batch, using half for large ‘American style’ pancakes and maple syrup and the other half for tons of pikelets to save for afternoon tea.  

1 1/2 cups flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

Sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or Scoop the batter into a pan.  Brown on both sides.  Pikelets, pancakes whatever you call them they are perfect!