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Pikelets

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Soft, fluffy, and golden, these classic Aussie pikelets are mini pancakes that come together in minutes. Perfect for breakfast, tea time, or snacks, especially when served with jam and cream.

Ingredients

1 1/4 cups plain flour

2 1/2 tsp baking powder

2 tbsp white sugar

Pinch of salt

1 large egg

3/4 cup milk (full-fat preferred)

1/2 tsp vanilla extract (optional)

2 tsp butter (for cooking)

To Serve:

Strawberry jam

Whipped cream

Instructions

  1. In a mixing bowl, whisk together flour, baking powder, sugar, and salt.
  2. Make a well in the center and add egg, milk, and vanilla. Whisk until smooth and thick, like honey in consistency.
  3. Heat a non-stick frying pan over medium-high heat. Add 1 tsp butter and wipe off the excess with paper towel.
  4. Drop 2 tbsp of batter per pikelet into the pan and gently spread into 7.5 cm (3 inch) rounds.
  5. Cook until bubbles appear and start to pop (about 1½ minutes). Flip and cook the other side for 1 minute until golden.
  6. Transfer cooked pikelets to a plate and repeat with remaining batter, adding a little butter as needed.
  7. Serve warm with jam and whipped cream.

Notes

Add cinnamon or nutmeg to the batter for a spiced version.

Stir in blueberries or apple pieces for fruity pikelets.

Serve with honey, lemon curd, or Nutella as an alternative topping.

For a savory twist, skip the sugar and serve with smoked salmon or avocado.

Store in the fridge for up to 3 days or freeze for up to 3 months.

Reheat in the microwave for a few seconds to make them soft again.

Nutrition

Find it online: https://chocolatecoveredamy.com/pikelets/