Saturday, May 05, 2007

Pikelets Recipe

We serve these small, light pancakes with butter, jam and cream for morning or afternoon tea.

Preparation time: about 10 minutes (excludes cooking time)

150g (1 cup) self-raising flour
1/2 teaspoon bicarbonate of soda
36g (2 tablespoons) caster sugar
166ml (2/3 cup) milk
1 large egg (we use eggs with a minimum weight of 59g)
20g (1 tablespoon) butter, melted
Extra butter to grease pan

Sift flour, bicarbonate of soda and sugar together into a large bowl. Make a well in the centre of the dry ingredients.

Using a whisk or fork, beat milk and egg in a small bowl until combined.

Pour milk and egg mixture into the well.

Gradually incorporate the flour into the milk mixture, whisking until a smooth batter forms.

Mix in melted butter. ©

Heat a non-stick frying pan over medium heat. Lightly grease pan with butter.

Drop tablespoons of the mixture into the frypan. Dropping the mixture from the tip of the tablespoon will give a round shape to the pikelets. Don't overfill the frypan as this will make turning the pikelets difficult. Cook until several bubbles appear on the surface (this should take about one minute).

Turn pikelets over using an egg slice and cook until golden brown.

Remove cooked pikelets from pan and repeat with remaining batter, lightly greasing pan between each batch.

Serve hot or at room temperature.


Anonymous Anonymous said...

really nice!!!

21/12/07 11:16 am  
Anonymous Anonymous said...

Is it all right using white sugar?

21/6/08 11:09 am  
Blogger Amanda and Debbie said...

Yes, it is fine to use white sugar in this recipe.

21/6/08 12:03 pm  
Anonymous Anonymous said...

This is the best pikelet recipe I've ever used (and I've tried heaps of variations!) Just delicious! :)

13/7/08 3:58 pm  
Anonymous Anonymous said...

Fluffy and delicious.

9/9/08 8:19 pm  
Blogger picoll said...

I just made these pikelets for my family and me this afternoon after having a pikelet craving! They turned out so fluffy and were really easy to make. I’ll definitely make them again! Thanks for another great recipe.

20/1/09 3:35 pm  
Anonymous Dean said...

Thanks for this recipe they were delish!

Ive admired your blog for awhile now, your recipes are so easy to follow and the step by step photos is a great addition.

Thanks again!

15/6/10 7:32 pm  
Anonymous Charlie_b88 said...

I've tried so many pikelet recipes but this is finally IT!!!! No floury aftertaste, they barely need toppings because they are just so lovely!!!

2/7/10 10:16 pm  
Anonymous Anne said...

I've always used my Mother's recipe for pikelets, and they have never 'risen' very much....but these were Wonderful !!! I got compliments when I took them to my Craft group. Thx

28/9/10 5:04 pm  
Anonymous Anonymous said...

I had to use 3/4 cup of milk, as they were too thick. Delicious, lovely and light. Doubled the recipe and they disappeared real quick!

6/5/13 4:49 pm  
Anonymous Anonymous said...

Yum!! I used wholemeal flour, and half soy milk half water for liquid. Added half of the sugar suggested, and added sultanas and mashed banana. They were a huge hit- so fluffy!

2/10/13 9:35 pm  
Anonymous Anonymous said...

Delicious! A lovely light pikelet, after trying many recipes..this one is IT! Your recipes never dissapoint - thanks!

31/1/14 1:29 pm  
Blogger grace said...

Absolutely heaven with jam and butter!

18/4/14 11:48 am  
Blogger mel@all.wrapped.up said...

Love this recipe, exactly like the ones I used to make with my dad as a kid. Have it bookmarked on my phone as my go to recipe now!

5/7/14 6:20 pm  
Blogger Lorij said...

These are called pancakes in southern US. They're good. 😄

24/10/15 9:10 am  

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