Pikelets Recipe

pikelets on plate served with butter and jam.

Print Recipe

5 from 4 votes

A classic Aussie pikelets (mini pancakes) recipe from Nana Ling.

Prep Time10

Cook Time10

Total Time20

Course: Dessert, Snack

Cuisine: American, Australian, British, New Zealand, Welsh

Servings: pikelets

Calories: 70kcal

Author: Libby Hakim

Equipment

frying pan

Ingredients

1 egg
3 tablespoons sugar (55 grams)
225 ml milk
1 teaspoon golden syrup or honey
1 ½ cups SR flour (220 grams) ( or 1 ½ cups plain flour + 3 teaspoons baking powder)
¼ teaspoon bicarb soda (baking soda)
1 pinch salt
2 teaspoons melted butter (10 grams)

Instructions

Beat egg, sugar, golden syrup/honey and ⅓ of the milk.
Sift flour, salt and baking powder together and whisk into the egg and sugar mixture alternately with the rest of the milk.
Lastly, add melted butter and stir through.
Grease frying pan sparingly and heat over low-medium heat – but don't have too hot.
Spoon tablespoons of batter onto the frying pan. Turn when they begin to bubble and cook on the other side until a light golden colour.

Notes

Serving: Pikelets are best served immediately, still warm, or at room temperature. Top with butter or butter and jam or just eat them as they are.

Storing: Store them in an airtight container (in the fridge or at room temperature) and they'll keep for up to a few days.

Freezing: Leftovers can be frozen for up to 3 months provided you wrap them well.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition