Delicious Classic Pikelets Recipe
Introduction
Pikelets are light, fluffy mini pancakes perfect for breakfast or an afternoon snack. Easy to make and quick to cook, they pair wonderfully with jam, honey, or fresh fruit.
Ingredients
- 1 cup flour
- 1 cup milk
- 1 egg
- 1 tablespoon sugar
Instructions
- Step 1: In a bowl, whisk together the flour, milk, egg, and sugar until the batter is smooth and free of lumps.
- Step 2: Heat a non-stick frying pan over medium heat and lightly grease it. Pour small spoonfuls of batter onto the pan to form mini pancakes. Cook for 1–2 minutes on each side, or until golden and cooked through.
Tips & Variations
- For extra fluffiness, add a teaspoon of baking powder to the dry ingredients before mixing.
- Try adding vanilla extract or cinnamon to the batter for added flavor.
- Serve with lemon juice and sugar, or your favorite jam and cream for a tasty twist.
Storage
Store leftover pikelets in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave before serving to retain softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use gluten-free flour to make pikelets?
Yes, gluten-free flour can be substituted 1:1, though texture may vary slightly. Baking powder can help improve fluffiness.
Can I freeze pikelets?
Absolutely. Cool completely, then freeze in a sealed container or bag for up to 1 month. Reheat from frozen using a toaster or microwave.
PrintDelicious Classic Pikelets Recipe
Pikelets are small, fluffy pancakes traditionally enjoyed as a delightful snack or breakfast treat. Made from a simple batter of flour, milk, eggs, and sugar, these bite-sized pancakes cook quickly on a stovetop skillet, resulting in golden-brown, tender cakes perfect for serving with butter, jam, or honey.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: About 12 small pikelets 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Australian/British
Ingredients
For the Pikelets Batter
- 1 cup all-purpose flour
- 1 cup milk
- 1 large egg
- 2 tablespoons sugar
Instructions
- Mix the Batter: In a medium bowl, whisk together the flour and sugar. In a separate bowl, beat the egg with the milk, then gradually add this liquid mixture to the dry ingredients, stirring until smooth and free of lumps.
- Cook the Pikelets: Heat a lightly greased non-stick skillet or frying pan over medium heat. Spoon small amounts of the batter (about 1-2 tablespoons each) onto the skillet. Cook for 1-2 minutes or until bubbles form on the surface and the edges look set. Flip carefully and cook for another 1-2 minutes until golden brown on both sides.
- Serve Warm: Transfer the cooked pikelets to a plate and serve immediately with your preferred toppings such as butter, jam, or honey.
Notes
- Use a non-stick pan and light oil or butter for cooking to prevent sticking.
- Make sure the pan is at the right temperature—not too hot to avoid burning, and not too cool to ensure the pikelets cook through.
- For fluffier pikelets, separate the egg whites and whisk them to soft peaks before folding into the batter.
- Adjust sugar according to taste or dietary needs.
- Pikelets can be frozen and reheated in a toaster or microwave.
Keywords: pikelets, small pancakes, breakfast recipe, easy snack, Australian pancakes
