Jam-filled pikelets

Method

• 1
  Place flours and sugar in a large bowl. Whisk to combine. Make a well in the centre. Whisk milk and egg together in a jug. Add to well. Stir until smooth.
• 2
  Lightly spray a medium non-stick frying pan with oil. Heat over medium heat. Carefully wipe any excess oil from pan. Spoon 2 level teaspoons of batter into pan. Drop ¼ teaspoon jam onto centre of pikelet. Top with 1 level teaspoon batter, spreading a little to cover jam. Repeat to make 5 more pikelets. Cook for 2 minutes or until small bubbles start to form on surface. Carefully turn over. Cook for a further 30 seconds to 1 minute or until golden and cooked through. Transfer to a wire rack to cool completely.
• 3
  Repeat with remaining batter and jam to make 20 pikelets. Store in an airtight container for up to 3 days (see notes).