My Ma's pikelets recipe
1 tablespoon of melted butter
1 teaspoon of vinegar (i use 1 tblspn of apple cider and give the bicarb a miss)
1/4 cup of sugar
3/4 cup milk
1 cup of S.R. Flour (or i use 1/4 cup of wholemeal S.R. + 3/4 cup white S.R.flour)
1/4 teaspoon of bicarb (i usually give this a miss and sub the vinegar)
Do the usual sift drys, mix through wets until a thick creamy batter is formed. If you use large eggs you may need to thicken the batter with a bit more flour - the mix shouldn't be sloppy runny.
Drop tablespoons full of mix onto a pre-heated medium heat greased fry pan - or your sandwich press, but they won't be as fluffy due to the lower heat (but at least you won't burn them).
Bubbles will start to appear on the surface of the cooking mix and this is the time to turn them over. Cook til golden.
Eat fresh or refrigerate once cooled - do not store in the cupboard, usual only keep a day.