- 150 g (1 cup) self-raising flour
- 30 g (2 tbs) caster sugar
- 185 ml (¾ cup) milk full cream
- 1 tsp vanilla extract or essence
- 1 egg
- melted butter for cooking
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.
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.
- jam and whipped cream (the CLASSIC!)
- lemon curd
- maple syrup
- lemon juice and sugar
- whipped cream and fresh berries
Calories: 53kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 9mg | Potassium: 29mg | Fiber: 1g | Sugar: 3g | Vitamin A: 34IU | Calcium: 16mg | Iron: 1mg