1.Sift flour into a large bowl. Stir in sugar.
2.In a small bowl, whisk together milk, egg, butter, cheese, olives, tomatoes and basil. Season to taste.
3.Make a well in the centre of the flour mixture. Gradually blend in milk mixture until batter is smooth.
4.Heat a large non-stick frying pan on medium. Brush with extra melted butter.
5.Drop heaped tablespoonfuls of batter into pan. Cook for 1-2 minutes until bubbles appear on the surface. Turn and cook other side for 1 minute or until golden. Transfer to a wire rack to cool. Repeat with remaining mixture, brushing the pan as you go.
6.Meanwhile, in a small bowl combine mascarpone with pesto. Serve pikelets topped with mascarpone mixture, prosciutto and basil leaves.
You may need to add another ¼ cup milk, depending on thickness of the batter.Note