Pikelets

Pikelets may be mini sized but their sweet taste and fluffy texture makes them a hands-down winner over pancakes any day! Ready in just 15 minutes, these bite-sized treats are perfect for breakfast, lunch boxes or an afternoon tea treat. Serve with jam and whipped cream for the ultimate Australian taste!

5 from 7 votes

Print Pin

Course: Snacks

Cuisine: Australian recipe

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: serves

Calories: 53kcal

Author: Lucy - Bake Play Smile

Equipment

Stove-top

Ingredients

150 g (1 cup) self-raising flour
30 g (2 tbs) caster sugar
185 ml (¾ cup) milk full cream
1 teaspoon vanilla extract or essence
1 egg
melted butter for cooking

Instructions

Sift the self-raising flour into a mixing bowl. Add the caster sugar and mix to combine. Make a ‘well’ or groove in the middle of the dry mixture.
In a separate bowl, whisk together the egg, vanilla extract and milk.
Pour the wet ingredients into the ‘well’ of the dry ingredients. Whisk all of the ingredients together until the batter is free from lumps.
Place 2 teaspoons of butter in a frying pan or skillet. Melt over medium heat.
Place a small amount of pikelet batter (approx 2 tablespoons) slowly into the frying pan. Repeat until you have 3-4 pikelets in the pan.
Continue to cook until small bubbles appear on the surface. Carefully flip them over and cook on the other side. They will take around 2-3 minutes in total to cook.
Repeat with the remaining batter.

Video

Notes

RECIPE TIPS

Serving suggestions:

jam and whipped cream (the CLASSIC!)
lemon curd
butter
honey
Nutella
maple syrup
lemon juice and sugar
whipped cream and fresh berries

Use a medium heat - Ensure your frying pan isn’t too hot before adding the batter. If you think the pikelets are browning too quickly, turn down the heat.

Storing - pikelets can be stored in an airtight container at room temperature for up to 3 days.

Freezing - Leftover pikelets can be frozen in an airtight container for up to 3 months.

Nutrition