Mix the flour, sugar and salt together in a medium bowl. In a separate bowl, whisk the milk and egg together, and then add to the dry ingredients. Whisk until smooth

Heat a non-stick frypan over a medium heat and brush with butter. Drop tablespoonfuls of batter into the pan, and cook for 1 minute or until small bubbles appear on the surface. Turn the pikelets over, and cook for a further minute or until golden.

Transfer from the pan to a plate, and cover with a tea towel to stay warm. Continue to cook in batches, brushing the pan with more butter before each batch

Serve the pikelets slightly warm or at room temperature sprinkled with fresh berries and a generous spoonful of vanilla yoghurt