Pikelets
In Australia, pikelets are a beloved treat for breakfast or any time of day. These small, fluffy pancakes, sometimes called drop scones or Scottish pancakes, are quick to prepare. You can have a batch ready in less than 20 minutes. They are best served warm, generously topped with strawberry jam and whipped cream, though they are also lovely at room temperature. This recipe makes about a dozen pikelets.
Ingredients
- 1 1/4 cups plain flour (/ all-purpose flour (Note 1))
- 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 best, but any type even non dairy ok))
- 1/2 tsp vanilla extract ((optional but recommended))
- 2 tsp butter
- Strawberry jam
- Whipped cream
Method
- Whisk the plain flour, baking powder, salt and white sugar together in a mixing bowl.
- Create a well in the centre of the dry ingredients. Pour in the egg, milk and vanilla extract, then whisk the mixture until it is nearly smooth. The batter should have a thick, honey-like consistency.
- Melt 1 tsp of butter in a non-stick frying pan. Use a paper towel to wipe away most of the melted butter, leaving no visible droplets.
- Drop approximately 2 tbsp of batter into the pan, gently shaping it into 7.5cm/3" rounds. An ice cream scoop with a lever is helpful. Cook 4 pikelets at a time.
- Cook until bubbles form on the surface. Once 4 or more bubbles pop, which takes about 1 1/2 minutes, flip the pikelets confidently. Cook the other side for 1 minute or until golden.
- Transfer the cooked pikelets to a plate. Continue with the next batch. you do not need to add more butter until the third batch.
- Serve the pikelets warm with strawberry jam and whipped cream, or with butter.
Nutrition (per serving)
Sodium14 mg
Recipe details
CategoryBreakfast
Cuisineaustralian
AuthorNagi | RecipeTin Eats
