Pikelets are a yummy treat and are so easy to make.
They only take about 10 minutes to make so they are an easy afternoon tea for unexpected visitors or for an after school snack.
Traditionally they are sweet and served with jam and cream, but I also have a few suggestions below for savory alternatives as well.
The trick to making good pikelets is having the right batter consistency. If it is too thick then the centres will not cook through and they will be doughy and if the batter is too thin, they will end up looking like pancakes.
1 large egg
3/4 cup of milk
3 tablespoons caster sugar
1 1/2 cups of self raising flour
butter to grease the fry pan
In a medium sized jug or bowl, add the egg and milk and whisk until combined.
Add the sugar and flour and whisk until free of lumps.
Heat a large non-stick fry pan over medium heat.
Add a little butter to just cover the base of the pan when melted.
Add spoonful’s of the batter into the pan keeping a little space between each one so that you have enough room to get an egg flip underneath them when it’s time to turn them.
When little ‘holes’ appear at the top of the pikelets, it is time to turn them over.
Gently lift them up to check when they have coloured.
Place cooked pikelets on a plate, add more butter and repeat.
This recipe makes 12 large piklets.
Serve with butter and jam or freshly whipped cream.
Or try some of these other fun ideas:-
– Sliced banana and a dollop of caramel sauce.
– Whipped cream and fresh berries.
– Creamed honey.
– Butter and sprinkles.
– Add mini M&M’s to the batter before cooking.
– Whipped cream and crushed peppermint crisp or flake.
If super sweet is not your thing, why not try some of these savory options. Simply omit the sugar from the basic batter mix and add these choices to the batter before cooking the piklets.
– Grated cheese and a small can of corn kernels that has been well drained.
– Finely dice 1/2 and onion and two rashes of bacon and brown.
– Diced cooked chicken and sun dried tomatoes.
– Finely dice a left over sausage or two.
– Thin slices of ham and chopped spring onion.
Pikelets freeze really well. Wrap a couple in cling wrap or put in a snap lock bag. Put them in lunch boxes and they will be defrosted when it is time to eat.
Do you like pikelets?
Sharing for #FYBF at With Some Grace
6 thoughts on “How To Make Perfect Pikelets”
LOVE pikelets – such a great thing to make with kids in the kitchen, as close to immediate gratification as you get in the kitchen! 🙂
This recipe is perfect! Thank you! I never get pikelets right!
I love piklets with lemon and sugar, and yes, perfect to make with the kids.
I love pikelets. They are my go-to for a quick afternoon tea. For another delicious variation try grating an apple into the mixture (granny smith is best but any apple is good) and adding around 1/3 teaspoon of cinnamon. Because the apple adds sweetness, the sugar can be reduced, if desired. Cook as instructed above and serve with a dab of butter. Heaven!
Good plan, except for the cinnamon, as we are not good friends! 🙂