Pikelets
Pikelets are so easy to make and such a classic lunch or afternoon tea. This recipe will make a large batch of soft and fluffy pikelets that will be absolutely, perfect served up with some jam and cream.
This recipe makes the best pikelets
I have been using this pikelet recipe for years now, tweaking it to make these the softest, fluffiest and most delicious pikelets ever!
Not only do these pikelets taste great but they are made out of simple ingredients that you probably already have in your pantry. And they are super easy to make too.
Pikelets are sort of like a thicker mini version of a pancake. Instead of serving them with maple syrup and cream for breakfast they are made as a snack or lunch and served with fruit jam and whipped cream.
Ingredients
Flour – Plain white all purpose flour
Baking powder – You will use more than usual for this recipe. This ensures plenty of bubbles making your pikelets extra fluffy.
Brown sugar – The brown sugar helps keeps these pikelets moist and flavorful without becoming overpowering. You can switch this to plain white sugar or caster sugar if you do not have brown sugar on hand.
Milk – Whatever milk you use regularly will work for these. Use your favorite dairy free milk if you need a dairy free alternative.
Eggs – 2 large eggs. I usually use a size 7 egg.
Butter – Use a regular salted butter for best results. You will also use butter for pan frying your pikelets.
Vanilla essence
Salt
Making pikelets is super simple.
Mix your dry ingredients in a large bowl
Whisk through the milk, eggs and vanilla. Then add the melted butter and mix through.
Leave your batter in the fridge for 30 minutes to rest.
Heat an electric frying pan (or large frying pan) to a medium heat. Lightly butter the pan and then spoon heaped tablespoons of the mixture onto the hot surface. Flip your pancakes when you see the bubbles popping on the surface. Remove your pikelets from the pan when they are cooked through and golden on both sides.
Serve with butter, jam and whipped cream.
Does the batter need to rest in the fridge for 30 minutes.
For the best results, make sure you allow the batter to rest in the fridge for at least 30 minutes. This allows the flour to absorb the liquids of the batter and helps make your pancakes thicker and fluffier. You can even make your batter the night before and store it in the fridge for perfect fluffy pancakes in the morning. If you don’t have the time to wait you can cook them straight away,
Making a smaller batch of pikelets
This recipe makes plenty of pikelets for our family and sometimes even enough to pack into lunchboxes the next day. If you need a smaller amount then you can split this batch easily.
You will need 1 cup flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 3 tablespoons brown sugar, 1 cup milk, 1 egg, 1 teaspoon vanilla and 25g butter.
Follow the recipe instructions as written and you will make a smaller batch of around about 16 pikelets.
Pikelets
Ingredients
Method
- Place your flour, baking powder, brown sugar and salt into a large mixing bowl. Mix this together thoroughly, using a whist. Leave a well in the center for your wet ingredients.
- Place your milk, eggs and vanilla into the well in the center of your bowl.
- Mix well. Begin by using a whisk and whisking the liquids at the center of your bow. Slowly increase your whisking radius until all of your dry ingredients are combined and the batter is smooth.
- Pour over the melted butter and give a quick whisk through.
- Cover your batter with a layer of cling film and leave it to rest in the fridge for at least 30 minutes.
- When ready to make your Pikelets, heat an electric frying pan (or large frying pan) to a medium heat. Lightly butter the pan and then spoon heaped tablespoons of the mixture onto the hot surface. Make sure you leave a little bit of space between each pikelet as they will spread slightly. Flip your pancakes when you see the bubbles popping on the surface. Remove your pikelets from the pan when they are cooked through and golden on both sides.
- Repeat this process. Buttering your pan and cooking your pikelets, until you have used up all of your batter.
- Serve immediately with butter, jam and whipped cream.
Notes
Thank you so much for taking the time to read through my pikelets recipe. I hope you enjoy trying this out for yourself. Please feel free to add any questions or comments below. I am happy to help out wherever possible and I would love to hear how this recipe worked out for you.
