Who doesn’t love pikelets?
They’re a great all-rounder, perfect as an after-school snack, lunch box treat, quick and easy morning tea or sneaky midnight snack.
They’re also versatile. Eat them plain, with a generous swipe of butter and jam or drizzled with honey.
Golden Syrup Pikelets
I was keen to try this recipe as I hadn’t ever made pikelets using golden syrup as an ingredient.
The results received a thumbs up all round.
Just one word of warning. This size of this recipe suits a very large family or party. If your family is smaller, like my family of four, you could easily halve the amounts in the recipe and still have pikelets in your family’s fridge the next day (or two).
With pikelets, it really is all about the method.
To make lovely pikelets, follow these three golden rules:
1. Grease the pan sparingly.
2. Don’t have the pan too hot.
3. Wait for those bubbles before turning.
Nana Ling’s Pikelets recipe
Keep scrolling for the tested and tweaked version.
- 2 eggs
- 6 tablespoons sugar
- 425 ml milk
- 1 dessert spoon golden syrup
- 3 cups SR flour
- 1/2 teaspoon baking soda
- 1 good pinch salt
- 3 teaspoons melted butter
- Beat eggs, sugar, golden syrup and some of the milk (I added 1/3 of the milk).
- Add flour, salt and baking powder alternately with the rest of the milk.
- Lastly, add melted butter and stir through.
- Batter should not be too thin, so add more flour or less milk if necessary.
- Grease griddle iron (or frying pan) sparingly and don't have too hot. Do not turn until they begin to bubble. One dessert spoon full of batter makes a nice sized pikelet.