Description
Deliciously fluffy pikelets, a smaller and thicker version of pancakes, perfect for a quick breakfast or tea-time treat. These soft, golden rounds are served warm with strawberry jam and whipped cream, creating a comforting and easy-to-make snack loved by all ages.
Ingredients
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 / 2 oz in shell)
- 3/4 cup milk (full fat preferred, but any type including non-dairy is fine)
- 1/2 tsp vanilla extract (optional but recommended)
For Cooking and Serving
- 2 tsp butter
- Strawberry jam
- Whipped cream
Instructions
- Whisk Dry Ingredients: In a mixing bowl, combine the plain flour, baking powder, salt, and sugar. Whisk them together thoroughly to ensure an even distribution of the leavening agent and seasoning.
- Add Wet Ingredients: Make a well in the center of the dry ingredients. Pour in the egg, milk, and vanilla extract if using. Whisk everything together until just combined, with a batter consistency similar to thick honey, a bit thicker than maple syrup but looser than tomato sauce. Aim for minimal lumps.
- Prepare the Pan: Heat a non-stick pan over medium-high heat. Melt 1 teaspoon of butter in the pan, then use a paper towel to wipe off most of the butter until no visible drops or bubbles remain. This prevents the pikelets from frying and keeps them light.
- Cook Pikelets: Using approximately 2 tablespoons of batter per pikelet, drop the batter into the pan and gently shape into 7.5 cm (3 inch) rounds. An ice cream scoop with a lever helps keep portions consistent. Cook about 4 pikelets at a time.
- First Side Cooking: Cook until bubbles appear on the surface and at least four bubbles have popped, about 1 1/2 minutes. This signals it’s time to flip the pikelets.
- Flip and Finish Cooking: Flip each pikelet confidently and cook the other side for 1 minute or until golden brown.
- Repeat Cooking: Transfer cooked pikelets to a plate. Continue cooking the remaining batter in batches. No extra butter is needed until you begin the third batch.
- Serve: Serve the pikelets warm with strawberry jam and whipped cream or butter for a delightful treat.
Notes
- Use full-fat milk for the richest flavor, but any milk or non-dairy alternative will work.
- Batter consistency is key: aim for thick honey-like texture to achieve the perfect fluffiness.
- Removing excess butter from the pan ensures pikelets cook gently rather than fry, keeping them light and tender.
- Adjust heat as necessary if pikelets brown too quickly or slowly.
- This recipe yields about 12 pikelets, perfect for sharing or serving a family breakfast.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Australian
