Strawberry Jam and Whipped Cream Pikelets Recipe

Introduction

Pikelets are delightful small pancakes that are perfect for a quick breakfast or a cozy afternoon snack. Light, fluffy, and slightly sweet, they pair wonderfully with jam and whipped cream. This simple recipe guarantees a delicious batch every time.

Ingredients

• 1 1/4 cups plain flour (all-purpose flour)
• 2 1/2 tsp baking powder
• 2 tbsp white sugar
• Pinch of salt
• 1 large egg (50-55g / 2 oz in shell)
• 3/4 cup milk (full fat best, any type including non-dairy works)
• 1/2 tsp vanilla extract (optional but recommended)
• 2 tsp butter
• Strawberry jam (for serving)
• Whipped cream (for serving)

Instructions

1. Step 1: Whisk the flour, baking powder, salt, and sugar together in a bowl until evenly combined.
2. Step 2: Make a well in the center of the dry ingredients. Add the egg, milk, and vanilla extract, then whisk until the batter is almost lump-free. It should have the consistency of thick honey, thicker than maple syrup but looser than tomato sauce.
3. Step 3: Melt 1 teaspoon of butter in a non-stick pan over medium-high heat (or medium heat for stronger stoves). Wipe most of the butter off with a paper towel so no visible bubbles remain.
4. Step 4: Drop about 2 tablespoons of batter into the pan, shaping them into 7.5 cm (3 inch) rounds. An ice cream scoop with a lever can help portion the batter evenly. Cook about four at a time.
5. Step 5: Cook until bubbles appear on the surface and at least four bubbles have popped, about 1½ minutes. Flip the pikelets confidently and cook for another minute or until golden brown on the other side.
6. Step 6: Remove cooked pikelets to a plate. Continue cooking the remaining batter, adding more butter only from the third batch onward if needed.
7. Step 7: Serve warm topped with strawberry jam and whipped cream, or simply with butter for a classic treat.

Tips & Variations

• For extra fluffiness, let the batter rest for 5–10 minutes before cooking.
• Try adding a teaspoon of lemon zest or cinnamon for a flavor twist.
• Use dairy-free milk and margarine to make this recipe vegan-friendly.
• Keep cooked pikelets warm in a low oven (around 90°C/200°F) while you finish the batch.

Storage

Store any leftover pikelets in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a pan or microwave until heated through. Avoid overheating to keep them soft and tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze pikelets?

Yes, pikelets freeze well. Place them in a single layer on a baking tray to freeze solid, then transfer to a freezer-safe bag. Reheat from frozen in a toaster or microwave.

What can I use if I don’t have baking powder?

You can substitute 3/4 teaspoon of baking soda plus 1 1/4 teaspoons of cream of tartar for 2 1/2 teaspoons of baking powder, but be sure to mix them well with the flour before adding wet ingredients.

Strawberry Jam and Whipped Cream Pikelets Recipe

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★★★★★

4.6 from 90 reviews

• Author: Aiden
• Total Time: 25 minutes
• Yield: 12–16 pikelets 1x

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Description

Fluffy and delicious Pikelets, a smaller and thicker version of pancakes, perfect for a quick breakfast or afternoon tea. These bite-sized treats are light, easy to make, and served warm with strawberry jam and whipped cream for a classic, comforting flavor.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/4 cups plain flour (all-purpose flour)
• 2 1/2 tsp baking powder
• 2 tbsp white sugar
• Pinch of salt

Wet Ingredients

• 1 large egg (50-55g)
• 3/4 cup milk (full fat recommended, any type including non-dairy is fine)
• 1/2 tsp vanilla extract (optional but recommended)

For Cooking and Serving

• 2 tsp butter
• Strawberry jam, to serve
• Whipped cream, to serve

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Instructions

1. Whisk dry ingredients: In a bowl, combine the plain flour, baking powder, salt, and white sugar. Whisk them together until evenly mixed.
2. Add wet ingredients: Create a well in the center of the dry ingredients. Add the egg, milk, and vanilla extract. Whisk everything together until the batter is mostly lump free. The consistency should be like thick honey—thicker than maple syrup but looser than tomato sauce.
3. Prepare the pan: Heat 1 teaspoon of butter in a non-stick pan over medium-high heat (or medium for stronger stoves). Once melted, wipe the excess butter with a paper towel so no visible butter remains in the pan.
4. Cook the pikelets: Drop about 2 tablespoons of batter into the pan, forming 7.5 cm (3 inch) rounds. Using an ice cream scoop with a lever can help keep sizes consistent. Cook about 4 at a time.
5. Flip when bubbles form: Cook until bubbles appear on the surface and at least four bubbles have popped, about 1 1/2 minutes. Flip the pikelets confidently, then cook the other side for 1 minute or until golden brown.
6. Continue cooking batches: Remove cooked pikelets to a plate. Repeat the cooking process with remaining batter, adding extra butter only before the third batch.
7. Serve: Serve the pikelets warm with strawberry jam and whipped cream, or simply with butter if preferred.

Notes

• If the batter is too thick, add a splash more milk to reach the desired consistency.
• Using full-fat milk gives the best flavor and texture, but non-dairy substitutes work fine.
• Wiping excess butter helps prevent the pikelets from frying too hard and ensures a soft texture.
• Pikelets are best enjoyed fresh but can be kept warm in a low oven if needed.
• This recipe makes approximately 12-16 pikelets, depending on size.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: Australian

Keywords: pikelets, breakfast, snacks, Australian pancakes, easy pikelet recipe, fluffy pikelets, jam and cream