Preparation time: 5 minutes

Cooking time: 5 minutes

Serves: 16 pikelets or 5 pancakes

  • 275g FG Roberts Gluten Free Self Raising Flour
  • 2 tsp gluten free baking powder
  • 3 tbs (60g) caster sugar
  • 2 eggs (59g)
  • ¾ cup milk
  • 4 tsp butter/margarine, melted


  1. Sift flour and baking powder twice. Add sugar
  2. Make a well in the centre. Beat egg and milk and add to dry ingredients, stirring to make a smooth batter
  3. Add melted butter. Pour tablespoon fulls onto a heated, greased pan
  4. When bubbles appear on top, flip gently
  5. When cooked, remove from pan and serve with honey, jam or lemon and sugar


For pancakes, add a little more milk until mixture is the consistency of thin cream and spoon 3 tablespoons into a heated pan. Serve with sweet or savoury filling