These pikelets or baby pancakes are a quick and easy Aussie treat. They are great for kids or adults and make versatile snack, breakfast or even lunch!
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What are Pikelets?
In Australia and New Zealand pikelets are similar to small hand held pancakes but thicker and fluffier. They are usually eaten for morning or afternoon tea with lashings of jam and whipped cream.
What is the difference between pancakes and Pikelets?
Pancakes are much bigger and usually thinner and less fluffy compared to traditional Australian pikelets.
Why are they called pikelets?
According to the Collins dictionary the word pikelet stems from the Welsh bara pyglyd which was later anglicanized to pikelet. Australian pikelets are most similar to Scotch or Scottish pancakes, also known as drop scones or even dropped scones. They are commonly eaten for Pancake Day or Shrove Tuesday in the United Kingdom.
Pikelets are not the same as Scottish girdle Scones or griddle scones which are more similar to English scones, but cooked on a stove top or griddle.
To make matters more confusing, English pikelets and Australian/ New Zealand pikelets are not usually the same thing.
English pikelets are more similar to English crumpets, both usually contain yeast as a rising agent. Crumpets are cooked on a griddle in a metal ring, quickly forming bubbles and giving them a pitted, pocked surface. English pikelets are thinner and are baked on a griddle without a ring to hold them, and are cooked on both sides.
Usually, but not always. I've also found recipes that say they are English style pikelets but without yeast and as far as I can tell are the same thing as Australian style pikelets.
Completely confused yet? Don't be. All you need to know is that this easy pikelet recipe for Australian style pikelets is easy and delicious, no matter what you call them!
Ingredients
Self raising flour: I used white self raising flour in this recipe. if youn want to make them a bit healthier and you think your kids will eat it you could try substituting half the flour with whole meal self raising flour. You could also you all purpose flour mixed with baking powder if you prefer to make your own.
Milk: I use full fat cows milk in this recipe. You could also try it with your preferred alternative milk in the same volume, keeping in mind you will likely be able to taste it in the finished pikelets.
Egg: I use a large egg, approx. 2 oz (55 gms) each.
Sugar: a little white sugar adds to the flavor of these pancakes. You could use castor sugar instead or experiment with other types of sugar, keeping in mind you will be able to taste the different flavors in the pikelets.
Baking powder: a little baking powder helps give theses pikelets an extra fluffy texture.
Salt: a pinch of salt helps elevate the flavor of these pikelets. You can leave it out if you prefer.
How to make pikelets
Sift the flour, sugar and baking powder. Add the salt and mix well.
In a separate bowl add the milk to the egg and whisk together.
Put the frying pan on to heat up. While the frying pan is heating up pour the wet ingredients into the dry ingredients and whisk together till just smooth. Don't over mix or you will get rubbery pikelets.
Add a small knob of butter to the frying pan and swirl around. Carefully wipe off with a paper towel and add a bit more butter. Thus helps make the pan nice and smooth and helps avoid the dreaded first pikelet flop.
Use a ladle to pour the batter into the hot frying pan. You want about half a ladle of batter per pikelet. You should be able to fit three or four into one frying pan. You can also make them smaller if you prefer. If anything the ones in these photos here are a little big. Ideally they should be hand held size.
Wait until the batter is bubbling and started to harden around the edges. Use an a egg flip flip the pikelets over one by one. I find its best not to think about it to much when flipping, just back yourself and go for it! If I overthink it that's when I get messy pikelets!
Cook the other side until just golden brown. Remove from frying pan and pop onto a plate before serving.
Why are my Pikelets rubbery?
There may be a couple of reasons your pikelets are rubbery:
Over mixing: if the batter is mixed to much it can knock the air out and lead to dense, rubbery pikelets. Whisk the batter until its just come together. Pre mixing dry and wet ingredients separately will help with this.
Old ingredients: I often find if my risen treats are flat its because I've used already open flour I've had sitting around in the pantry. For best results I buy small packets of flour and use a freshly open pack for maximum rise and fluffiness.
To low for to long: pikelets should cook relatively quickly. If they heat is to low it will take longer to form bubbles and can over cook the batter.
How to serve
To serve these fluffy pikelets pop onto a plate with your favorite toppings and enjoy! They are traditionally served in Australia with lashings of jam and cream, They also taste great with lemon and sugar or a drizzle of maple syrup or honey.
How to store
These pikelets will store well in a covered container in the fridge for up to three days. They also freeze well for easy snacks or even school lunches. Pop them into a airtight container in the freezer with some baking paper between each serve and store for up to a month in the freezer.
I like to freeze them in a deeper container in lunch box size serves then transfer to the lunch box and leave in the fridge over night to defrost.
Have you made this recipe? Tell me how it went in the comments below!
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📖 Recipe
Pikelets
Ingredients
- 1 cup (150gms) self raising flour
- 2 tablespoons (30gms) white sugar
- ½ teaspoon baking powder
- 1 pinch salt
- 1 large egg
- ¾ cup (185mls) milk
- butter for cooking
Instructions
- Sift the flour, sugar and baking powder. Add the salt and mix well.
- In a separate bowl add the milk to the egg and whisk together.
- Heat up the frying pan. Add a little butter, then wipe carefully with a paper towel, taking care not to burn yourself.
- Add a little more butter.
- Pour the wet ingredients into the dry ingredients and whisk until smooth
- Ladle the pikelet mix into the hot frying pan. I use about half a ladle per pikelet and can fit three to four pikelets into a frying pan. You can make them smaller if you prefer.
- Cook on one side until the pikelets are bubbling and starting to firm up around the edges.
- Flip over with an egg flip and cook on the other side until just golden brown.
- Remove from frying pan and repeat until all the pikelet mix is cooked.
- Pop onto a plate and serve with you favorite toppings. Jam and cream is traditional but they are also fabulous with lemon and sugar, a drizzle of maple syrup or just as they are. Delicious!
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