Pikelets with Strawberry Jam and Whipped Cream Recipe

Introduction

Pikelets are light, fluffy mini pancakes that are perfect for breakfast or an afternoon treat. Easy to make and delicious with jam and cream, they bring a touch of coziness to any table.

Ingredients

• 1 1/4 cups plain flour (all-purpose flour)
• 2 1/2 tsp baking powder
• 2 tbsp white sugar
• Pinch of salt
• 1 large egg (50-55g / 2 oz in shell)
• 3/4 cup milk (full fat preferred, any type including non-dairy works)
• 1/2 tsp vanilla extract (optional but recommended)
• 2 tsp butter
• Strawberry jam (for serving)
• Whipped cream (for serving)

Instructions

1. Step 1: Whisk together the flour, baking powder, salt, and sugar in a bowl until combined.
2. Step 2: Make a well in the center of the dry ingredients. Add the egg, milk, and vanilla extract, then whisk until the batter is almost lump-free. It should be thick like honey—looser than tomato sauce but thicker than maple syrup.
3. Step 3: Melt 1 teaspoon of butter in a non-stick pan over medium-high heat (or medium heat if your stove runs hot). Use a paper towel to wipe away any visible butter droplets or bubbles so the surface is just lightly greased.
4. Step 4: Drop about 2 tablespoons of batter into the pan and gently shape it into 7.5cm (3-inch) rounds. An ice cream scoop with a lever can make this easier. Cook about 4 pikelets at a time.
5. Step 5: Cook until bubbles appear on the surface and at least 4 bubbles have popped, about 1 1/2 minutes. Flip confidently and cook the other side for 1 minute or until golden brown.
6. Step 6: Transfer cooked pikelets to a plate. Continue cooking the remaining batter, adding more butter only starting with the third batch.
7. Step 7: Serve warm topped with strawberry jam, whipped cream, or butter.

Tips & Variations

• For extra fluffiness, sift the flour before mixing.
• Try adding a pinch of cinnamon or nutmeg to the batter for a warm spice flavor.
• Use dairy-free milk and vegan butter to make this recipe vegan-friendly.
• If the batter is too thick, add a little more milk a tablespoon at a time until desired consistency is reached.

Storage

Store cooked pikelets in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a toaster or microwave until warm. For best results, enjoy them fresh on the day of cooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze pikelets?

Yes, pikelets freeze well. Place them in a single layer on a tray to freeze, then transfer to a freezer bag. Reheat from frozen in a toaster or oven until warmed through.

What can I use instead of vanilla extract?

If you don’t have vanilla extract, you can omit it or substitute with a small amount of almond or maple flavoring for a different but pleasant taste.

Pikelets with Strawberry Jam and Whipped Cream Recipe

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★★★★★

4.5 from 148 reviews

• Author: Thomas
• Total Time: 25 minutes
• Yield: 12 pikelets 1x
• Diet: Vegetarian

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Description

Pikelets are small, fluffy Australian-style pancakes that are quick and easy to make. Lightly golden and perfectly tender, they’re ideal for a cozy breakfast or a delicious afternoon treat served with strawberry jam and whipped cream.

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Ingredients

Scale 1x2x3x

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, any type including non-dairy works)
• 1/2 tsp vanilla extract (optional but recommended)

For Cooking and Serving

• 2 tsp butter (for cooking)
• Strawberry jam (to serve)
• Whipped cream (to serve)

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Instructions

1. Whisk dry ingredients: In a bowl, whisk together the flour, baking powder, salt, and sugar. This ensures even distribution of leavening agents and sweetness.
2. Add wet ingredients: Make a well in the center of the dry mixture and add the egg, milk, and vanilla extract. Whisk gently until the batter is mostly smooth, resembling thick honey in consistency—thinner than maple syrup but thicker than tomato sauce.
3. Prepare the pan: Heat 1 teaspoon of butter in a non-stick pan over medium-high heat (reduce to medium on stronger stoves). Once melted, wipe off excess butter with a paper towel so that only a thin coating remains, preventing burning and sticking.
4. Cook pikelets: Drop approximately 2 tablespoons of batter per pikelet into the pan, shaping into 7.5 cm (3 inch) rounds using a scoop or spoon. Cook about 4 pikelets at a time.
5. Flip at bubbles: Cook until bubbles form on the surface and at least four bubbles have popped (about 1.5 minutes). Flip confidently and cook the other side for another minute or until golden brown.
6. Continue cooking: Remove cooked pikelets to a plate. Cook subsequent batches, adding more butter only by the third batch to maintain a light coating without excess grease.
7. Serve: Serve warm with strawberry jam and whipped cream, or simply with butter for a classic touch.

Notes

• Using full fat milk gives the best flavor and texture, but you can substitute non-dairy milks if needed.
• The batter thickness is key; aim for a consistency that slowly drips off a spoon but isn’t runny.
• Wiping excess butter off the pan prevents the pikelets from frying too much and keeps them tender.
• Pikelets are best enjoyed fresh and warm but can be kept in an airtight container for a day or two and reheated gently.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: Australian

Keywords: Pikelets, Australian pancakes, breakfast recipe, fluffy pancakes, quick pancakes, easy breakfast