We do a big grocery shop once per week on Saturdays, and through the week I might stop in at the store and pick up any extras. Usually by Thursday, Friday we start to scrounge around a bit to make up a meal using bits of this, or scraps of that. It’s on these last days of the week that I’m looking for something sweet to make using only the most basic ingredients that I always seem to have on hand – flour, baking soda or powder, sugar, milk, eggs, etc. Well, I’ve found the perfect recipe for these days when I’m running out of ingredients – pikelets.
I can hear a lot of you asking yourself, “What are pikelets?”! I had never heard of them until I moved to Australia. Pikelets are basically a mini pancake. They are not served with maple syrup, however; they are generally eaten with jam and whipped cream. And you can eat them either cold or warm, whereas for pancakes, it’s definitely best to eat them warm. You’ll only need 4 ingredients (plus some melted butter to grease the pan) to make pikelets and it’s so easy to do!
Yes, I do realize you can buy pikelets at the grocery store, but I promise you that making your own from scratch won’t take any more than 20-30 minutes and the results are much fresher and tastier than if you had bought them in a plastic bag from the store.
Kids really love pikelets. My 3-year-old son prefers them plain; my 5-year-old daughter prefers them with raspberry jam. Pikelets have proven to be a great after-school snack for my daughter as well, when served with a side of fresh blueberries.
In the photo above, I was inspired by the pikelet recipe in Julie Goodwin’s cookbook, Our Family Table, and I had a plate of pikelets with lemon curd and meringue (which was leftover from my lemon meringue cupcakes). I also used the pikelet recipe in Julie’s cookbook to make my pikelets. I’m not going to post Julie’s exact recipe here, as the book is copyright, but the recipe I’m posting below is nearly identical. The main difference is that in Julie’s recipe, she asks that the pikelet batter be rested, covered with plastic wrap, for 30 minutes before cooking. In the recipe below, you do not need to do this.
If you’ve never eaten a pikelet before, I recommend that you make some very soon! If you do eat pikelets, what do you put on yours?
- 1 cup (150g) self-raising flour
- 1 tbs caster sugar
- ¾ cup (185ml) milk
- 1 egg
- Melted butter, to brush frypan
- Sift flour and sugar together into a bowl with a pinch of salt.
- Whisk milk and egg together, then add to dry ingredients, whisking until smooth.
- Heat a non-stick frypan over medium heat and brush with a little melted butter. Drop level tablespoonfuls of the mixture into the pan and cook for half a minute or until bubbles appear on the surface.
- Turn over and cook other side for 1 minute until golden.
- Allow to cool and serve with toppings of your choice.