Description
This pikelet recipe produces light, fluffy, and golden mini pancakes perfect for breakfast or afternoon tea. With a few simple ingredients and easy steps, you’ll have a batch ready in no time.
Ingredients
Scale
- 1 cup (130g) plain flour
- 1 ½ teaspoons baking powder
- 2 tablespoons sugar
- Pinch of salt
- 1 large egg
- ¾ cup (180ml) milk
- 1 teaspoon vanilla extract (optional)
- Butter or oil, for cooking
Instructions
- In a large bowl, sift together the flour, baking powder, sugar, and salt.
- Make a well in the center and crack in the egg. Add the milk and vanilla extract.
- Whisk gently until just combined. The batter should be thick but pourable; if too thick, add a splash more milk. Avoid overmixing to keep pikelets fluffy.
- Heat a non-stick frying pan or griddle over medium heat. Add a small knob of butter or a little oil and swirl to coat.
- Spoon about 1 ½ tablespoons of batter per pikelet onto the pan, leaving space between each.
- Cook for 1½ to 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 and cooked through.
- Remove and keep warm. Repeat with remaining batter.
- Serve warm with your favorite toppings like jam, honey, cream, or fresh fruit.
Notes
- For extra fluffiness, let the batter rest for 10 minutes before cooking.
- Use a non-stick pan and moderate heat to prevent burning.
- You can substitute milk with plant-based alternatives for dairy-free pikelets.
- Add cinnamon, nutmeg, or lemon zest for flavor variations.
- Pikelets freeze well; reheat in a toaster or oven.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Pan-frying
- Cuisine: Australian
Nutrition
- Serving Size: 1 pikelet
- Calories: 33 kcal
- Sugar: 1.6 g
- Sodium: 56 mg
- Fat: 0.7 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 5.8 g
- Fiber: 0.2 g
- Protein: 0.9 g
- Cholesterol: 5 mg
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