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.
Ingredients
Scale
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)
Instructions
- Whisk dry ingredients: In a bowl, whisk together the flour, baking powder, salt, and sugar. This ensures even distribution of leavening agents and sweetness.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
