Pikelet
Pikelets are a popular British and Australian pancake, smaller and thicker than the traditional American pancake. They are often eaten as a snack or for breakfast, spread with butter, jam, or honey. Their origin can be traced back to British gastronomy, but they are also very popular in Australia and New Zealand, where they serve as a quick and tasty snack. The secret to the perfect Pikelet is a batter of the right consistency and slow cooking, which ensures the desired soft but slightly chewy texture. The smell and taste of a freshly baked Pikelet provide a truly nostalgic experience.
Facebook
Twitter
LinkedIn
Ingredients for this recipe
Servings: 4
150
g
Flour
5
g
Baking Powder
30
g
Sugar
1
pinch
Salt
1
Egg
180
ml
Milk
20
g
Butter (melted)
10
ml
Oil (for frying)
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
In a bowl, whisk together the flour, baking powder, sugar, and salt.
2
In another bowl, whisk the egg, then add the milk and melted butter.
3
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4
Heat a lightly oiled griddle or frying pan over medium heat.
5
Drop spoonfuls of batter onto the hot surface (about 6-8 cm in diameter), and cook for 1-2 minutes, or until bubbles begin to form on the surface.
6
Flip the pikelets and cook for another minute, or until golden brown.
7
Remove from the pan and repeat with the remaining batter.
8
Serve warm with butter, jam, or honey.
