This recipe makes approximately 24 Pikelets, pancakes that are similar to those enjoyed in Australia and New Zealand.
Dissolve the yeast in a tablespoon of lukewarm water. Mix the eggs, milk, melted butter, salt and dissolved yeast together in a bowl. Mix together the flour and sugar, then gradually incorporate the egg mixture until the batter is smooth.
Leave to rise for 30 minutes.
Set the crêpe maker to 230 °C (or position 6 on the Diabolo crêpe maker) and wait for the plate to reach the correct temperature. Lightly oil the plate of the crêpe maker.
Fill the ladle, and pour the contents to make two 7 cm diameter Pikelets.
Wait until the batter is firm before turning. Leave to cook for 1 min on the other side.
Chef’s tips and suggestions
Serve your hot Pikelets with apricot, strawberry or cherry jam and garnish with mandarin wedges. Pikelets can also be topped with butter, chocolate, lemon juice, maple syrup, or honey, or you could garnish with fresh fruit pieces.