Pikelets
Pikelets are small, fluffy pancakes made from a simple mixture of self-raising flour, sugar, milk, and egg. They are quick to prepare and can be enjoyed as a breakfast, brunch, or snack with various toppings.
Cook time 25 min
Prep time 10 min
Ingredients:
1 cup self-raising flour2 tbsp sugar
3/4 cup milk (1% fat)
1 egg
Pikelets are small, fluffy pancakes commonly enjoyed in Australia and New Zealand. They make a perfect breakfast, brunch, or snack option and can be served with various toppings such as butter, jam, or honey. This simple and quick recipe requires only a few basic ingredients, making it easy for anyone to whip up a batch of delicious pikelets at home.
Instructions:
- Measure out 1 cup of self-raising flour and 2 tablespoons of sugar.
- Pour 3/4 cup of milk (1% fat) into a measuring cup.
- Crack and beat 1 egg in a small bowl.
- In a large mixing bowl, combine the self-raising flour and sugar. Mix well to ensure an even distribution of the sugar.
- In another bowl, whisk together the milk and beaten egg until fully combined.
- Pour the wet mixture into the bowl with the dry ingredients.
- Stir gently using a whisk or a spatula until just combined. The batter should be slightly lumpy, so avoid over-mixing.
- Heat a non-stick frying pan or griddle over medium heat. Lightly grease the surface with a small amount of butter or oil.
- Spoon 1-2 tablespoons of batter onto the hot pan for each pikelet. Space them out to avoid them spreading into each other.
- Cook for about 1-2 minutes or until bubbles begin to form on the surface of the pikelets and the edges start to look set.
- Flip the pikelets with a spatula and cook for another 1-2 minutes until golden brown and cooked through.
- Remove the pikelets from the pan and transfer them to a plate.
- Serve warm with your favorite toppings such as butter, jam, honey, or syrup.
Pikelets are an easy and delightful treat that can be enjoyed at any time of day. They are versatile and can be paired with various sweet or savory toppings, from classic butter and jam to fresh fruits and whipped cream. With this recipe, you can quickly prepare them and enjoy a taste of Down Under in your own home.
Pikelets FAQ:
Pikelets typically take about 1-2 minutes to cook on each side. You'll know they're ready to flip when bubbles form on the surface and the edges look set.
Pikelets are done when they are golden brown on both sides and no longer raw in the center. The best indicator is to check for a fluffy texture and a firm surface.
You can substitute all-purpose flour for self-raising flour, but you’ll need to add a leavening agent, like baking powder, to achieve similar fluffiness.
Store leftover pikelets in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage; just ensure they are cooled completely before freezing.
You can use any non-dairy milk, such as almond or soy milk, as a substitute for cow's milk in this pikelet recipe.
Tips:
- Ensure that the frying pan is adequately heated before adding the batter to avoid sticking.
- Do not over-mix the batter; a few lumps are okay and will help keep the pikelets tender.
- Use a small ladle or an ice cream scoop to achieve uniformly sized pikelets.
- Keep cooked pikelets warm in a low oven (around 100°C or 210°F) while you finish cooking the rest of the batch.
- Experiment with different toppings such as maple syrup, Nutella, or fresh berries for a delicious twist.
Nutrition per serving
2 ServingsCalories 410kcal
Protein 16g
Carbohydrates 72g
Fiber 2.25g
Sugar 20g
Fat 4.67g
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