Lemon and Coconut Pikelets

In lieu of mothers day, I thought i'd share a non-preserved recipe! Lemon curd is my favourite topping to put on pikelets, especially with cream and coconut!

Ingredients:

- 1 cup self-raising flour

- 1 egg

- 1 cup milk

- pinch of salt

- lemon curd

- 1/2 cup cream (either whipped or not whipped)

- 3 tablespoons shredded coconut

Method:

- In a small bowl, gently whisk together the flour, egg, milk, and a pinch of salt. If there's a few lumps thats okay! Don't over mix trying to get the lumps out.

- Heat a non-stick frypan over low-medium heat. Using a piece of paper towel, spread a thin layer of vegetable oil over the pan.

- Pour in your pikelet mix to your desired size, I use just shy of 1/4cup per pikelet.

- Wait until bubbles form and brown on one side before flipping. After flipping, to test if they're done poke them gently with your finger. If they spring back they're done!

- Repeat for the remaining mixture*.

- Whip up your cream if you need. Gently toast your shredded coconut in a dry frypan until golden brown.

- To assemble, make sure your pikelets aren't piping hot otherwise it'll melt your curd and cream!

- Spread on a generous layer of curd, topped with cream, then sprinkled with coconut. Enjoy!

Notes:

*With your already cooked ones, place them on a plate between 2 pieces of paper towel or a tea towel. This will steam the pikelets, which stops them from going crispy and drying out! If you like them crispy, don't steam them.