1/2 teaspoon vanilla bean paste or vanilla extract
225 ml (7 1/2 fl oz) buttermilk
50 g (2 oz) golden sultanas
1 small dessert apple, peeled, cored and coarsely grated (optional)
butter, for frying
warm maple syrup, to serve
Sift the flours and baking powder into a bowl, then stir in the sugar and make a well in the centre. Whisk together the egg, vanilla paste or extract and buttermilk in a jug, then pour into the well. Whisk together, gradually incorporating the flour from the edges until the batter is smooth and thick. Stir in the golden sultanas and grated apple, if using.
Heat a small knob of butter in each of 2 large, nonstick frying pans, add tablespoonfuls of the batter and cook for 1 minute until bubbles start to appear on the surface, then flip over and cook for a further 30–60 seconds until lightly golden. Repeat with the remaining batter to make 18–20 pikelets, adding a little more butter to the pan if necessary.