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.
Ingredients
Scale
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
Instructions
- Whisk dry ingredients: In a bowl, combine the plain flour, baking powder, salt, and white sugar. Whisk them together until evenly mixed.
- 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.
- 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.
- 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.
- 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.
- Continue cooking batches: Remove cooked pikelets to a plate. Repeat the cooking process with remaining batter, adding extra butter only before the third batch.
- 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
