Light, delicious, thick, fluffy pikelets … these certainly bring back memories from my childhood. Mum would usually make the pikelet batter before picking us up from school and then turn on the frypan to cook them as soon as we got home.
I very occasionally also make up a pikelet batter before I go to bed, cover it, refrigerate overnight and then serve it for breakfast with loads of fruit … it’s a nice weekend treat.
Raspberry jam and a little whipped cream are the perfect companion for pikelets but I try mostly to serve them with some lovely fresh berries or other chopped fruit so it’s a little healthier with maybe a drizzle of honey. My kids also like these with beautiful homemade lemon curd and you can find the recipe for that here.
This recipe is easy to make and you can whip up the batter in around 5 minutes. This is quite a generous recipe and it will make enough for afternoon tea as well as leftovers for lunch the next day.
- 350ml milk
- 2 eggs
- 50g butter, melted
- 1 ¾ cups self-raising flour
- ¼ teaspoon bicarb soda
- 2 tablespoons castor sugar
- Whisk milk, egg and butter in a bowl.
- Add self-raising flour, bicarb soda and sugar and whisk until combined.
- Spray a frying pan with cooking spray over a medium heat.
- Spoon scoops of batter into a heated pan until bubbles appear on the surface of each pikelet.
- Flip pikelets and cook for a further minute or until cooked through.
- Remove from pan and serve with your favourite fruit, topping jam or cream.
Clever Tips, Tricks and Hints …
- I recommend using a whisk for this recipe rather than just a plain mixing spoon. It will ensure you don’t end up with lumps of flour and it will also help “aerate” the mixture and contribute to the all-important “fluffy” factor.
- This recipe will produce a really thick pikelet, which I love but if you prefer a slightly thinner pikelet, simply add a little extra milk to thin the mixture.
- Don’t set the frypan too hot or those little pikelets will be burnt all over. It’s a little bit like Goldilocks porridge. The pan needs to be not too hot, not too cold but just right. Too hot and your pikelets will burn, not hot enough and they’ll be gluggy, uncooked in the middle, won’t brown nicely on the outside and will take forever to cook. It will be a little bit of trial and error because every stove or electric frypan is different but rest assured, you’ll know when you’ve got it right.
- After dropping the pikelet batter into the fry pan, after a minute or so you will see small bubbles begin to form in the batter. Gently lift the edge of the pikelet to check it’s browned and then flip before the bubbles break as that will trap the little pockets of air inside and contribute to a fluffier pikelet … and in my book, the fluffier the better.
- Once you’ve flipped your pikelets, don’t be tempted to flatten the pikelet with the back of your egg flip, otherwise you’ll squeeze out all those little air pockets we just talked about.
- Serve with berries or chopped fruit, which is healthier than serving with jam and cream.