Scrumptious Homemade Pikelets Recipe

Ingredients

1 cup of self-raising flour
1 tablespoon of sugar
A pinch of salt
3/4 cup of milk
1 egg
Butter for greasing the pan

Steps and instructions

In a large bowl, combine the self-raising flour, sugar, and a pinch of salt.
In a separate bowl, beat the egg and then add the milk to it.
Gradually add the wet ingredients to the dry ingredients, whisking as you go to avoid any lumps. The batter should be smooth.
Heat a non-stick frying pan over medium heat and lightly grease it with butter.
Drop tablespoonfuls of the batter onto the pan. Cook until bubbles appear on the surface.
Flip the pikelets with a spatula and cook for another minute or until golden brown.
Repeat with the remaining batter, adding more butter to the pan as needed.
Allow the pikelets to cool on a wire rack.
Serve warm with your choice of toppings.

Tools for making

Large Bowl - Used for mixing the dry ingredients with the wet ingredients.
Whisk - Used to combine the wet and dry ingredients and create a smooth batter.
Non-stick Frying Pan - Used to cook the pikelets evenly and prevent them from sticking.
Spatula - Used to flip the pikelets and ensure they are cooked on both sides.
Wire Rack - Used to cool the pikelets after cooking.
Butter Knife - Used to grease the frying pan with butter.

Recipe variations

Replace self-raising flour with whole wheat flour for a healthier option.
Add a teaspoon of vanilla extract or cinnamon to the batter for extra flavor.
Incorporate mashed bananas or grated apples into the batter for a fruity twist.
Sprinkle chocolate chips, blueberries, or chopped nuts onto the pikelets while they're cooking.
Make savory pikelets by adding herbs, grated cheese, or cooked vegetables to the batter.
For a gluten-free version, use gluten-free flour blend in place of self-raising flour.
Replace milk with buttermilk or almond milk for a different taste.
Experiment with different toppings such as honey, maple syrup, yogurt, or fresh fruit.
Create a vegan option by substituting the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and using a plant-based milk.

Recipe overview

In this recipe, you'll learn how to make scrumptious pikelets, a classic mini pancake treat that's popular in Australia and New Zealand. This simple recipe uses basic pantry staples and comes together quickly, perfect for a fun family breakfast or a cozy afternoon tea. The pikelets are lightly sweet and fluffy, perfect for serving warm with your favorite toppings. Whether you drizzle them with syrup, spread them with jam, or sprinkle them with powdered sugar, they're certain to be a hit. Enjoy the process of cooking these delightful mini pancakes and indulge in their delicious taste.

Common questions

Can I use all-purpose flour instead of self-raising flour? - No, self-raising flour is necessary for this recipe as it contains leavening agents that help the pikelets rise.
Can I substitute the sugar with a sugar alternative? - Yes, you can use a sugar alternative such as honey or maple syrup, but keep in mind that it may slightly affect the taste and texture of the pikelets.
Can I use a different type of milk? - Yes, you can use any type of milk you prefer, such as almond milk or soy milk.
Can I make the batter ahead of time? - It is recommended to make the batter fresh, but you can prepare it in advance and store it in the refrigerator for up to 1 day. Just give it a good whisk before cooking.
How do I know when to flip the pikelets? - Look for bubbles to appear on the surface of the pikelets. Once you see the bubbles, it's time to flip them.
Can I freeze the pikelets? - Yes, you can freeze the cooked pikelets. Allow them to cool completely, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 1 month.

Serving dishes and utensils

Mixing bowl - A large bowl to mix the ingredients together.
Whisk - To combine the wet and dry ingredients and ensure a smooth batter.
Non-stick frying pan - A pan for cooking the pikelets without them sticking.
Spatula - To flip the pikelets over while cooking.
Butter knife - For greasing the frying pan with butter.
Wire rack - To cool the cooked pikelets and allow air to circulate.

Origin stories

Pikelets, a delightful mini version of pancakes, hail from the United Kingdom and have been enjoyed there for many centuries. They were originally made from a yeast-based batter, quite different from the quick and easy version we know today. The name 'pikelet' is believed to come from the word 'pike', which, in Old English, describes something round and pointy - like the hills found in Northern England. Over time, pikelets made their way to other parts of the British Empire, including Australia and New Zealand, where they evolved into a popular treat enjoyed at afternoon tea. So, when you're preparing these little delights, remember, you're not just making a snack, you're making a piece of culinary history!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.