2 cups S.R. flour
½ cup sugar
2 beaten eggs
1 cup milk
3 carambolas

Wash the carambolas and cut off hard edges. Slice crosswise into pieces 6mm ( ¼") thick. Set aside.

Sift two cups S.R. flour into a bowl with a pinch of salt. Add castor sugar. Make a well in the centre and add eggs and milk. Beat well so the mixture is the consistency of thick cream.

Add more milk if necessary.

Place 3 or 4 carambola slices in a heated, greased frying pan or griddle iron. Pour 1 tablespoon pikelet batter over each slice. Cook until plenty of bubbles are showing, then turn and cook other side.

Continue until all batter and fruit is used.

Serve lightly buttered and dusted with icing sugar or warm with cream or ice cream.

DATE: March 1996

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