These Australian-style pancakes are a cute alternative to the traditional pancake as the batter is “dropped” into the pan, forming into slightly irregular shapes. Served alongside some crisp streaky bacon and some Canadian maple syrup you have a perfect sweet and salty breakfast combo.

Mix together 140g self-raising flour, a pinch of salt and 2 tbs sugar. In a separate bowl whisk together 2 eggs, 180ml milk and 1 tsp melted butter (or oil). Stir into the flour mixture till well combined.

Heat a non-stick pan with a little butter or oil and drop spoonfuls of the batter in the pan. Cook for a couple minutes till bubbles appear on the surface and the base is golden. Flip over and cook till lightly golden on the other side.

Keep in a warm oven till you have finished all the batter. Meanwhile, fry up some streaky bacon till golden and crisp and then cut into bite-sized pieces.

Serve the warm pikelets alongside the bacon and a generous drizzle of maple syrup.

Serve 3 hungry people.