Place egg, sugar and half of milk in a bowl. Whisk well with rotary beater or food processor.

Sift flour and salt twice and add to mixture (double sifting results in lighter pikelets). Mix well. Add milk until batter is the consistency of thick cream. Then add melted butter or cream.

Beat until smooth.

Heat greased frying pan/skillet and pour from a soup spoon enough batter to make small round pikelets. Do not over fill the pan. Turn when surface bubbles begin to break and cook other side.

Serve with jam & cream.