Pikelets
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
12 mins
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Total Time
17 mins
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Servings
12
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Calories
69 kcal
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Course
Breakfast
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Cuisine
Australian
Pikelets
Description
Pikelets are diminutive pancakes with a soft and tender crumb, created from a simple batter of flour, baking powder, sugar, egg, milk, and vanilla extract. The recipe instructs whisking the dry ingredients before incorporating the wet ones, aiming for a batter consistency between maple syrup and tomato sauce, indicating a pourable but slightly thick liquid. Cooking involves melting butter in a nonstick skillet and wiping it off for the first batch, which results in a smooth, golden surface rather than patchy spots.
The batter is portioned in small amounts (about 2 tablespoons) to cook quickly; bubbles form on the surface signaling readiness to flip. The even browning on both sides produces a tender interior and slightly crisp exterior edges. Pikelets are traditionally served warm alongside strawberry jam and cream or butter, lending a balance of sweet and creamy to the mildly flavored cakes.
This recipe yields a straightforward, classic pikelet texture and flavor, emphasizing technique to achieve an attractive golden finish without oily spots. They make a versatile accompaniment for breakfast or light dessert.
Ingredients
- 1 1/4 cups / 185g all-purpose flour Note 1
- 2 1/2 tsp baking powder (Note 1)
- 2 tbsp white sugar
- 1 egg
- 3/4 cup / 185ml milk
- 1/2 tsp vanilla extract optional
- 2 tsp butter
To Serve
- strawberry jam heavy cream, whipped) or butter
- cream heavy cream, whipped) or butter
Instructions
- Whisk flour, baking powder and sugar in a bowl. Make a well in the centre, add egg, milk and vanilla. Whisk until the batter is almost lump free - a few small ones is ok. The batter should be the consistency in between maple syrup and tomato sauce - see photo above in post.
- Melt butter in a NON STICK skillet over medium high heat. Then WIPE all the butter off with a paper towel so there are no visible drops of oil. This is how the first batch comes out beautifully golden instead of splotchy.
- Place 2 tbsp of batter (or 1/2 filled ice cream scooper which is what I use) into the skillet. Cook until bubbles appear on the surface (see photo) then flip and cook the other side until golden (usually around 1 - 1 1/2 minutes). Repeat with remaining batter.
- Serve warm with jam and cream, or butter!
Notes
- Self-raising flour can be substituted for all-purpose flour with baking powder for convenience.
- If not using a nonstick pan, omit wiping off the butter and expect a less uniform surface on the first batch.
- Nutrition info applies only to the pikelets themselves, excluding toppings like jam or cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 69 kcal
% Daily Value*
| Serving | 35g | |
| Calories | 69cal | 3% |
| Carbohydrates | 13.2g | 4% |
| Protein | 2.3g | 5% |
| Fat | 0.8g | 1% |
| Polyunsaturated Fat | 0.8g | 5% |
| Cholesterol | 15mg | 5% |
| Sodium | 14mg | 1% |
| Sugar | 2.8g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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