Pikelets
Light and fluffy pikelets make a great breakfast, brunch, or snack and are traditionally served with jam and cream.
I stumbled upon an easy recipe for pikelets on Recipe Tin Eats that caught my attention because of its name. As far as I can tell, pikelets are a popular breakfast or snack in Australia, New Zealand, and Scotland and they are similar to mini pancakes here in the United States and crumpets in England. I wanted to try the recipe because they looked tasty but also because she talked about a tip for making the perfect-looking pancakes. The key is to melt the butter in the nonstick skillet then wipe it out with a paper towel before adding the batter to the pan. It worked! The pikelets (mini pancakes) turned out delicious and we loved them topped with raspberry freezer jam and whipped cream.
Pikelets
Ingredients:
- 1¼ cups flour
- 2 tbsp white sugar
- 2½ tsp baking powder
- ¾ cup milk
- 1 large egg, well beaten
- 1 tsp vanilla
- 2 tsp butter
Serving:
- Raspberry freezer jam
- Whipped cream
How to Make Pikelets
Combine the flour, sugar, and baking powder in a large bowl; whisk to combine.
Make a well in the flour and add the milk, well-beaten egg, and vanilla in the center.
Whisk until the batter is almost lump free. Side Note: Add a little additional milk if it’s too thick.
Heat the butter in a large nonstick skillet over medium heat. Once melted, gently wipe all of the butter out of the skillet with a paper towel. Side Note: This trick makes the pancakes cook really evenly instead of splotchy.
Place 2 tbsp of batter into the skillet. Cook until bubbles appear on the surface.
Flip and cook the other side until golden (usually around 1 – 1½ minutes). Repeat with remaining batter.
Serve hot or at room temperature with jam and cream. Enjoy.
Equipment
Ingredients
- 1¼ cups flour
- 2 tbsp white sugar
- 2½ tsp baking powder
- ¾ cup milk
- 1 large egg well beaten
- 1 tsp vanilla
- 2 tsp butter
Serving:
- Raspberry freezer jam
- Whipped cream
Instructions
- Combine the flour, sugar, and baking powder in a large bowl; whisk to combine.
- Make a well in the flour and add the milk, well-beaten egg, and vanilla in the center.
- Whisk until the batter is almost lump free. Side Note: Add a little additional milk if it's too thick.
- Heat the butter in a large nonstick skillet over medium heat. Once melted, gently wipe all of the butter out of the skillet with a paper towel. Side Note: This trick makes the pancakes cook really evenly instead of splotchy.
- Place 2 tbsp of batter into the skillet. Cook until bubbles appear on the surface.
- Flip and cook the other side until golden (usually around 1-1½ minutes). Repeat with remaining batter.
- Serve hot or at room temperature with jam and cream. Enjoy.
They look great! I made them before, can’t tell the difference from regular pancakes though.
I’ve never heard the word pikelet but they look good and the recipe sounds good for pancakes.
This is very interesting and the recipe looks easy and delicious.
Well you had me stumped with pikelets, nice to learn what they are. They look like they might be slightly thicker than a pancake but that could just the angle.