These classic Australian pikelets are fluffy, golden mini pancakes that are perfect for breakfast or afternoon tea. Quick to make and absolutely delicious with butter!
Recipe Details
Ingredients
Instructions
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Sift {flour}, {sugar}, and {salt} together into a medium mixing bowl, ensuring there are no lumps and the ingredients are well combined.
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In a separate bowl or measuring cup, whisk together {milk} and {egg} until smooth and well combined.
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Pour the milk mixture into the dry ingredients and whisk gently until you have a smooth batter with no lumps. Don't overmix - a few gentle strokes should do it.
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Heat a non-stick frying pan over medium heat. Brush the pan lightly with some of the melted {butter}.
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Drop level tablespoonfuls of batter into the pan, spacing them apart to allow for spreading. You should be able to cook 4-6 pikelets at once depending on your pan size.
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Cook for about 30 seconds to 1 minute, or until small bubbles appear on the surface and the edges look set.
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Carefully flip each pikelet using a spatula and cook the other side for 1 minute until golden brown and cooked through.
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Transfer cooked pikelets to a plate and cover with a clean tea towel to keep warm while cooking the remaining batter.
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Serve immediately while warm with knobs of {butter_serve} and your favorite toppings.
Tips
Perfect Batter Consistency: The batter should be smooth but not too thick - it should drop easily from a spoon but hold its shape when poured into the pan.
Temperature Control: Medium heat is crucial - too hot and the pikelets will burn on the outside before cooking through, too cool and they won't develop that lovely golden color.
Bubble Indicator: Watch for bubbles forming on the surface - this is your cue that they're ready to flip. The bubbles should stay open, not immediately close up.
Serving Suggestions: Traditional toppings include butter, golden syrup, jam, or honey. For something special, try them with whipped cream and fresh berries.
Make-Ahead Tips: Pikelets can be made ahead and reheated gently in a toaster or warm oven. They also freeze well for up to 1 month - just pop them in the toaster from frozen.
Variation Ideas: Add a teaspoon of vanilla extract to the wet ingredients, or fold in fresh blueberries or chocolate chips for extra flavor.
Storage: Store leftover pikelets in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster or dry frying pan to restore crispness.