Pikelets
These small, fluffy Australian pikelets cook in a pan and are served warm with strawberry jam and whipped cream.
By Cookin' Kitchen
- Total: 17 minutes
- Makes: 12 pikelets
Recipe
Pikelets
These small, fluffy Australian pikelets cook in a pan and are served warm with strawberry jam and whipped cream.
Cookin' · https://cookin.club/recipes/pikelets
- Prep
- 5 minutes
- Cook
- 12 minutes
- Total
- 17 minutes
- Makes
- 12 pikelets
Ingredients
For 12 pikelets
Pikelets
To serve
Instructions
Method
Step 1: Whisk the flour, baking powder, salt and sugar together in a bowl.
Step 2: Make a well in the centre. Add the egg, milk and vanilla, then whisk until almost lump-free. The batter should be like thick honey: looser than tomato sauce and thicker than maple syrup.
Tip: Adjust the consistency with extra milk if the batter is too thick, or extra flour if it is too thin.
Step 3: Melt 1 teaspoon of butter in a non-stick pan over medium-high heat, or over medium heat if your stove runs strong. Wipe away most of the butter with a paper towel so no visible drops remain.
Tip: Too much butter can make the pikelets' surfaces mottled.
Step 4: Drop about 2 tablespoons of batter into the pan and coax it into a 7.5 cm / 3-inch round. An ice cream scoop with a lever can help. Cook four at a time.
Step 5: Cook until bubbles appear on the surface and at least four pop, about 1 1/2 minutes. Flip, then cook the other side for 1 minute or until golden.
Tip: If the batter is thick and the bubbles do not pop, check the underside and flip when it is golden.
Step 6: Remove the pikelets to a plate and cook the next batch. You do not need to add more butter until the third batch.
Step 7: Serve warm with jam and cream, or butter.
Notes
For softer pikelets, use full-fat milk; low-fat, non-fat, or non-dairy milk also works.
You can use self-raising flour instead of plain flour, but the pikelets will be less soft and fluffy.
If the batter is too thick, loosen it with extra milk; if it is too thin, thicken it with extra flour. Batter that is too thin makes flatter pikelets, while batter that is too thick may not spread enough or cook through.
Do not make the batter ahead: it thickens too much and the baking powder loses its rising power.
If using a pan that is not non-stick, leave the butter in the pan rather than wiping it away. The first batch may have a more mottled surface.
Keep cooked pikelets in an airtight container in the refrigerator for up to 3 days, and warm them in the microwave. They can be frozen for up to 3 months.
Nutrition per pikelet
- Calories
- 69 kcal
- Fat
- 0.8 g
- Carbohydrates
- 13 g
- Sugar
- 2.8 g
- Protein
- 2.3 g
- Sodium
- 14 mg
- Cholesterol
- 15 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Pikelets are small, fluffy pancakes that make an easy breakfast or snack. Serve them warm with strawberry jam and whipped cream, or with butter.
Cook several in the pan at once, and look for bubbles on the surface before flipping.
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