Pikelets! Silver dollar pancakes. Drop scones. Mini hotcakes. Whatever you know these as, these baby fluffy pancakes are absolutely irresistible! Serve for breakfast or afternoon tea with copious amounts of jam and cream.

PIKELETS – an Aussie favourite!

When I first shared this recipe in 2016, I called pikelets an Aussie favourite and expressed pity for anyone who hadn’t discovered their greatness.

Turns out, I was a bit clueless – readers quickly pointed out that pikelets exist all over the world, just under different names: drop scones, Scotch pancakes, silver dollar pancakes, mini hotcakes.

Oops! 😅 Consider me educated!

But, for those of you new to pikelets, they are just mini pancakes. Fun breakfast or anytime snack, and great for taking places (think: office morning tea) – quick to make, easy to transport, reheat perfectly and excellent for gatherings because you can eat them with your hands.

I often think of them as the easier scone!

Ingredients in pikelets

Here’s what you need to make pikelets. The batter is the same as pancakes but pikelets have one big advantage – you can make multiple in the pan at the same time. Anybody else feel performance anxiety flipping pancakes one at a time with a table full of hangry people??

• Plain flour / all-purpose flour – can be substituted with self raising flour though it won’t be quite as fluffy, as is the case with anything made with self raising flour vs plain flour + baking powder.

• Baking powder – this is what makes the pikelets fluffy. If yours has been hiding unused in the pantry for many months, check it’s still active.

• Sugar – I only use a small amount, just 2 tablespoons, because the jam adds sweetness.

• Milk – The liquid to thin the batter. Full fat cow milk makes softer pikelets but low fat / no fat or even non-dairy milk works fine too.

• Vanilla – For flavour. I use vanilla extract which has more pure vanilla flavour than imitation essence.

• Egg – Use a large egg, 50-55g/2oz each, sold in cartons labelled “large eggs” (600 – 660g for a dozen).

How to make pikelets

Here’s how to make pikelets. If you can cook without being interrupted, you’ll have them on the table in 20 minutes flat!

1. Whisk dry ingredients in a bowl (flour, baking powder, pinch of salt).

2. Add wet – Make a well in the centre. Add the egg, milk and vanilla then whisk until combined and almost lump free. The batter should be fairly thick but pourable, like the consistency of thick honey.

   If needed, adjust the consistency with milk (if too thick) or flour (if too thin).

3. Cook – Melt just 1 teaspoon of butter in a non stick pan over medium high heat (or medium ,if your stove is strong). Then wipe most of it off with a paper towel (too much butter = very splotchy surface, not a big deal, just a visual thing).

   Pour about 1 1/2 tbsp batter into the pan and coax it into a circle. An ice cream scoop with a lever will be your friend here.

4. Bubbles – Cook for 1 1/2 minutes until bubbles rise to the surface and at least 4 of them pop. This indicates the pikelets are ready for flipping. If they are browning too quickly on the underside before there are bubbles on the surface, lower the heat.

   PRO TIP: If your batter is on the thick side, the bubbles might not pop. Just take a peek on the underside and if golden, flip!

5. Flip with a flick of the wrist, with confidence! Then cook the other side for 1 minute or until golden, then remove from the pan.

6. Pile onto a plate with jam and cream then serve!

Pikelets are so popular in Australia, they are actually sold at supermarkets. It baffles me why anyone would ever buy them! I tried them once out of curiosity and they actually taste artificial. They have a weird fake vanilla-egg flavour.

But putting that, they cost a few dollars for a pack of 6 or so, whereas it would cost maybe $1.50 to make a dozen at home, with the added bonus that they taste so much better. And they are so fast to make, plus easier to handle than pancakes because they’re small so they’re easier to flip without smearing batter everywhere or missing the pan completely (yep, it’s happened!).

So, next time you’re after a quick snack for a hoard of hungry kids or your friends are dropping by unexpectedly, or you’re known as the culinary queen (or king) at work but don’t have the time to make a fresh batch of scones for the fundraiser morning tea on Monday morning, make pikelets!  – Nagi x

Pikelets FAQ

Can these be made gluten free?

How long can you keep pikelets?

Should pikelets be served warm or at room temperature?

Other topping options?

Watch how to make it

And a fun little outtakes video from this week, when JB made pikelets for the first time – how do you pronounce “pikelets”!?

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Pikelets

Recipe video above. Growing up in Australia, pikelets were a treat we enjoyed for breakfast or any time of the day! Outside of Australia, you might know these as drop scones, Scottish pancakes or silver dollar pancakes.

Quick and easy, you'll have a pile of these baby pancakes ready to enjoy in less than 20 minutes. Best served warm but lovely even at room temperature.

Copious amounts of jam and cream essential. It's the Aussie way!

Course Breakfast

Cuisine Australia

Keyword pikelets

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 12 pikelets

Calories 69cal

Author Nagi | RecipeTin Eats

Ingredients

• 1 1/4 cups plain flour / all-purpose flour (Note 1)
• 2 1/2 tsp baking powder (check yours is still active)
• 2 tbsp white sugar
• Pinch of salt
• 1 large egg (50-55g / 2 oz in shell)
• 3/4 cup milk (full fat best, but any type even non dairy ok)
• 1/2 tsp vanilla extract (optional but recommended)
• 2 tsp butter

To Serve

• Strawberry jam
• Whipped cream

Cups – Metric

Instructions

• Whisk dry – Whisk the flour, baking powder, salt and sugar in a bowl.
• Add wet – Make a well in the centre. Add the egg, milk and vanilla, then whisk until it's almost lump free. The batter should be the consistency like thick honey – looser than tomato sauce, thicker than maple syrup. (Note 2)
• Melt 1 tsp butter in a non-stick pan over medium high heat (or medium, for strong stoves). Then most of the butter off with a paper towel so there are no visible drops of bubbles of butter (Note 3).
• Drop ~2 tbsp batter into the pan and coax into 7.5cm/3" rounds. An ice cream scoop with lever will be your friend here. I cook 4 at a time.
• Cook until bubbles appear on the surface and once 4 or more of these bubbles pop (1 1/2 minutes), this means they are ready to flip. Flip with confidence! Then cook the other side for 1 minute or until golden.
• Keep cooking – Remove onto a plate. Cook the next batch (no need to add extra butter until 3rd batch).
• Serve warm with jam and cream, or butter!

Notes

1. Flour – You can just use self raising flour if you prefer, but the pikelets are not quite as soft and fluffy.

2. Batter adjustment – if needed, loosen with extra milk or thicken with extra flour. Batter that’s too thin will spread and make thin pikelets. If too thick, the batter won’t spread enough so the pikelets will be very thick and there’s a risk they won’t cook through.

Batter can’t be made ahead – it will thicken too much and baking powder will lose rising powder.

3. Pan – If you do not have a non stick skillet, this can be made in any skillet / fry pan but do not wipe the butter off and accept that your first batch will be a more splotchy than you see in the video / photos.

Excess butter in the pan = very splotchy surface. Wiping excess off = first batch looks nicer. 🙂 Not a deal killer, just visual!

Storage – Cooked pikelets will keep 3 days in an airtight container, best to keep in fridge then warm in microwave (goes a long way to freshen). Freezer – 3 months.

Nutrition below is per pikelet, and it is for the pikelet only, because I cannot control the amount of jam and cream you pile onto each pikelet!

Nutrition

Serving: 35g | Calories: 69cal | Carbohydrates: 13.2g | Protein: 2.3g | Fat: 0.8g | Polyunsaturated Fat: 0.8g | Cholesterol: 15mg | Sodium: 14mg | Sugar: 2.8g

Originally published in June 2016, before I taught myself to make recipe videos. Republished in 2025 with said recipe video, plus sparkling new photos, refreshed chatter and of course a 2025 Life of Dozer update (spoiler: no change, really, just older!).

Life of Dozer

Dozer 2016. 3 years old, from the original pikelets post. Trained not to touch that pikelet until he gets the command:

Dozer 2025, almost 13 years old. Just can’t see the cream as much because his face is whiter!

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The post Pikelets appeared first on RecipeTin Eats.

This is a cinnamon flavoured Breakfast Muffin filled with wholesome ingredients like apple, carrot, dried fruit and nuts. A variant of the popular Morning Glory muffins, it’s healthy enough for breakfast, but just sweet enough for morning tea!

Cinnamon Breakfast Muffins

This is a muffin that just makes the cut into breakfast-land in my books. It’s barely sweet, with only 12 grams of sugar per muffin, less than a quarter of what you find in sugary cereals like Fruit Loops, and there’s a surprising amount of good-for-you fresh carrot and apple in it.

To quote Stephen, my head chef at RecipeTin Meals (my food bank):

“I actually really enjoyed it. It was sweet but not too sweet. I didn’t think I was going to enjoy it because it’s not my kind of thing but yeah, good texture, nice taste and not too heavy.”

(By “his kind of thing”, he is referring to wholesomeness masquerading as a muffin. Or, a muffin masquerading as wholesomeness. He’s a burley northern English lad. I don’t know why, but I feel that explains a lot, in reference to these muffins. 😂)

PS This is Stephen. He is one of the funniest people I know. He has been known to have me collapse on the floor laughing!

Ingredients in Cinnamon Breakfast Muffins

Muffin add-ins

This is a good recipe for using leftover bits of dried fruit and nuts. You can literally use anything you want, or even seeds like pepitas and sunflower seeds.

• Raisins and walnuts – These are the fruit and nuts I used, but as mentioned above, you can use whatever you want or have. I like raisins over sultanas and currants because they’re bigger and plumper! And I feel like the earthy flavour of walnuts just works in this whole breakfast muffin.

• Coconut – For flavour, moisture retention in the crumb, and a touch of sweetness (though note, I use unsweetened not sweetened). I use desiccated coconut which is the really finely shredded coconut. Shredded coconut (the fine strands) will also work but flakes will be too large.

  If you don’t like or don’t have coconut, leave it out and add an extra 1 tablespoon of flour into the batter.

• Granny Smith apple – This is my choice of apple because I like that it’s tart-sweet. But any colour and variety of apple will work here. Use a medium to large one. We need 1 1/4 cups of shredded flesh, including the juices. Don’t tightly pack the cup to measure (ie don’t press the shredded apple down into the cup with your hand),

  Also, I don’t peel. There’s extra nutrients in the skin!

• Carrot – This recipe calls for 2 cups shredded carrot. As wth the apple, don’t tightly pack the cup to measure and don’t peel!

muffin batter

Not as many substitutions for the batter because baking is a bit of a science so there’s a reason for the amount and use of ingredients. But there are still some options, which is always nice!

• Wholemeal flour – Also known as whole-wheat flour, it has more nutrition in it than plain white flour. Though you can use regular flour if that’s what you’ve got!

• Brown sugar – The muffin only calls for 3/4 cup which, across 12 muffins, is only 12 grams per muffin which puts it in “acceptable breakfast” territory in my books! You can reduce down to 1/2 cup but expect the crumb to be a touch less soft than ideal.

  White sugar can be substituted however, the muffin colour will be paler and it will have a slightly less caramely flavour. Also, if you use white sugar instead of brown sugar, don’t substitute the orange juice with milk. See FAQ if you want to get nerdy (in summary: baking soda needs an acid to give it a kick start, in this recipe there is acid in brown sugar and the orange juice. So don’t substitute both).

• Baking soda (aka bicarbonate soda) – This is what makes the muffin rise. You can substitute with 5 1/4 tsp baking powder but the muffin will have a slightly less soft crumb and the dome is a touch less golden (because baking soda makes baked goods more golden in the oven). It’s not a big deal though and wouldn’t stop me from making it!

• Cinnamon powder – The main spicing for the batter and also gives the muffin a gorgeous warm brown colour!

• Ginger powder – Extra spicing so not essential. Substitute with all spice, pumpkin spice or similar, or just leave it out.

• Oil – Any neutral flavoured oil is fine here. I like to use plain olive oil (don’t use extra virgin olive oil, the flavour will dominate). Liquid coconut oil will also work but I’d recommend being careful not to use one with a strong coconut flavour as it will overwhelm the muffin flavour.

  Butter and non-liquid coconut oil (ie the type you have to melt) will work but the muffins are a bit less moist inside.

• Orange juice – You can substitute with any fruit juice you have, or substitute with milk. It’s not critical, and you can’t taste it. I just needed a little more liquid for the batter and chose orange juice to be on-theme for these breakfast muffins.

  💡 For fellow cooking nerds: Yes, the acid in the OJ helps activate the baking soda to make the muffin rise but so too does the acid in brown sugar (yes, there’s acid in brown sugar) so it’s ok to substitute with milk as we have another acid source in this batter.

How to make Cinnamon Breakfast Muffins

You might get little bits of carrot and apple all over your kitchen and yourself. But the actual muffin batter part is super duper easy!

The add-ins

1. Toast the walnuts for 8 minutes in a 190°C/375°F (170°C fan-forced) oven. This will bring out the flavour so you can actually taste walnut when you bite into a piece in the muffin. It’s especially important if your walnuts are a little on the stale side.

2. Chop – Cool the walnuts on the tray then roughly chop.

3. Grate the carrots using a standard box grater. I don’t peel the carrots. Free nutrition!

4. Grate the apple as well. Again, I don’t peel!

Add-ins prepped. Now onto the batter!

The batter

1. Dry – Whisk the dry ingredients in a large bowl to combine.

2. Wet – Whisk the wet ingredients in a separate bowl until combined.

💡 Whisk dry before the wet ingredients. If you do the wet ingredients first, the flour gets stuck to the whisk when you whisk the dry ingredients. It matters – what if it’s all baking soda that gets stuck to the whisk?!

3. Add wet into dry – Pour the wet ingredients into the dry ingredients bowl.

4. Add-ins – Then add all the add-ins. The carrot, apple, fruit and nuts.

5. Mix with a rubber spatula just until you can no longer see flour. The mixture will be fairly thick, thick enough to stay in a mound in in the muffin tin (see step 6 photo).

6. Fill – Fill the holes in a muffin tin sprayed with oil or lined with muffin cases. Use all the mixture – it will mound above the rim, like pictured, guaranteeing muffins with lovely domed tops! You don’t need to worry about overflow with these muffins, they will rise and dome.

💡An ice cream scoop with a lever is a fast way to fill muffin tins evenly and neatly.

7. Bake for 25 minutes or until the muffins are a deep golden brown and a skewer inserted into the middle comes out clean.

8. Cool in the muffin tin for 5 minutes then transfer to a rack to cool for at least another 5 minutes before grabbing one! Don’t skip the cooling time. The muffins are quite fragile when piping hot so are susceptible to breaking when you lift it out of the muffin tin. The resting time also allows the middle to finish cooking (it will taste a little under-cooked if you eat it straight away, something impatient people like me will have experienced first hand).

You can eat these plain – they are full of flavour and the crumb is so soft and tender, it’s great even at room temperature.

But I highly encourage experiencing these at least once with a smear of lightly salted butter. Softened. Don’t try to spread rock hard butter on this soft muffin, you’ll smush the crumb!

Bake them this weekend to tuck into lunch boxes next week, for after school snacking, book club, and breakfast on the run. Fitting for so many purposes! And a great shelf life of 5 days. Enjoy! – Nagi x

Watch how to make it

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Wholesome Cinnamon Breakfast Muffins

Recipe video above. Wholesome but don't taste like cardboard, I love them! A variant of the popular Morning Glory muffins, they're just sweet enough to be a morning tea treat yet healthy enough to be considered breakfast with only 12 grams of sugar per muffin. Soft moist crumb inside, they stay fresh for 5 days and freeze perfectly!

Course Breakfast, Snack

Cuisine Western

Keyword Breakfast Muffins, morning glory muffins

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 12

Calories 358cal

Author Nagi

Ingredients

Add ins (Note 1 for alternatives):

• 3/4 cup walnuts (or other nuts)
• 2 cups (lightly packed) shredded carrot , 2 – 3 carrots (use a box grater, I don't peel)
• 1 1/4 cups (lightly packed) shredded Granny Smith apple, including juices (1 apple, keep skin on)
• 1/2 cup desiccated coconut (finely shredded, unsweetened)
• 3/4 cup raisins (or sultanas, apricots or other dried fruit)

Dry ingredients:

• 2 cups wholemeal flour / wholewheat flour (or plain/all-purpose flour)
• 1 3/4 tsp baking soda (bi-carbonate soda) (Note 2)
• 2 tsp cinnamon powder
• 1 tsp ground ginger (not critical, Note 3)
• 1/2 tsp cooking salt / kosher salt

Wet ingredients:

• 3/4 cup brown sugar (tightly packed cup)
• 3 large eggs , at room temperature (~50g/2 oz each)
• 2/3 cup olive oil (not extra virgin), or canola oil, liquid coconut oil (Note 4)
• 1/4 cup orange juice (sub any fruit juice or milk, Note 5)

Cups – Metric

Instructions

Abbreviated recipe:

• Toast walnuts 190°C/375°F (170°C fan) 8 minutes. Cool, roughly chop. Whisk dry, whisk wet in separate bowl. Add wet into dry with add-ins, mix, fill oil-sprayed muffin tin. Bake 25 minutes.

Full recipe:

• Preheat the oven to 190°C/375°F (170°C fan-forced).
• Toast walnuts – Put the walnuts on a tray and toast for 8 minutes. Cool for 5 minutes on the tray then roughly chop into 5mm / 0.2" pieces.
• Spray a 12 hole standard muffin tin with oil, or line with muffin cases.
• Batter – Whisk the dry ingredients in a large bowl. Whisk the wet ingredients until combined in a separate bowl. Pour the wet ingredients and all the add-ins into the Dry Ingredients bowl. Mix with a wooden spoon just until you can no longer see flour, then stop mixing (over-mixed batter = tough muffs!).
• Divide the mixture between the holes – they will mound above the rim! (See photos in post). A lever ice cream scoop is super useful here. And don't worry, they won't overflow, they rise and dome.
• Bake for 25 minutes or until a skewer inserted into the centre comes out clean.
• Cool for 5 minutes in the muffin tin, then transfer onto a cooling rack and cool for at least another 5 minutes before grabbing on. Slathering with softened salted butter is encouraged!

Notes

1. Add-in alternatives:

• Nuts and fruit – use what you want! Almonds, macadamias, cashews, pecans, sultanas, apricots, mango, apple, or dried fruit mix. Chop large piece fruits. Use only nuts or only fruit, or nut free options like pepitas and sunflower seeds.
• Apple – Red apple is also fine, it’s just a little sweeter. Keep skin on for free nutrition.
• Coconut – Can be omitted, add an extra 1 tablespoon flour.
• Carrot – Recommend sticking with carrot for the vegetable so the batter and flavour isn’t altered too much. eg zucchini too watery, parsnip weird flavour, pumpkin and sweet potato too mushy.

2. Baking soda – Can substitute with 5 1/4 tsp baking powder but muffin is a touch less soft inside and touch paler on the surface. Not a big difference.

3. Ginger is an extra so not essential. Substitute with all spice, pumpkin spice or similar, or just leave it out.

4. Oil – Any neutral flavoured oil is fine here. Butter and non-liquid coconut oil (ie the type you have to melt) will work but the muffins are a bit less moist inside, and coconut oil will make them taste more coconut-y unless you use a virgin one (same with liquid coconut oils).

5. Orange juice isn’t critical, the batter just needed a touch of extra liquid and I chose this to be on-theme. Just any fruit juice you have, or substitute with milk.

Storage – 5 days in the fridge or in a cool pantry, but always eat at room temperature or slightly warmed!

Source – Adapted from Helen Goh’s Morning Glory Breakfast Loaf as published in Good Food Australia.

Nutrition per muffin.

Nutrition

Calories: 358cal | Carbohydrates: 41g | Protein: 6g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 296mg | Potassium: 326mg | Fiber: 5g | Sugar: 16g | Vitamin A: 3644IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 2mg

Life of Dozer

Home video from Bayview dog beach! Living life to the max in his Golden Years. ❤️

The post Wholesome Cinnamon Breakfast Muffins appeared first on RecipeTin Eats.

These sausage patties are your favourite pork sausage in patty form. It’s so easy – just pork mince (ground pork) mixed with a simple spice blend! Serve for dinner with garlic rice or roast potatoes with steamed greens. Then enjoy for breakfast with eggs!

Homemade sausage patties

This is just a great, quick way to use pork mince to make something really tasty that’s a little bit different to the usual. (That’s ground pork, to Americans reading this!)

Essentially, it’s the flavour of your favourite classic pork sausages, cooked up in patty form. Some might identify with these as breakfast sausage patties. It’s similar to the sausage patties I use in my homemade Sausage and Egg Not-McMuffins. But the spice blend is a little bolder, because these are intended for eating plain rather than in breakfast burger form which gets an extra helping hand from cheese and egg.

They are very, very tasty. And I particularly love that there’s no chopping involved, not even mincing garlic. Just crack open your spice jars!

What you need

Here’s what you need to make these pork sausage patties. Pork is the best meat to use because it’s the softest and juiciest. However, the spice blend goes well with chicken and turkey too.

• Pork – The fattier your meat, the juicier your patties will be. Having said that, you will see in the video how ridiculously juicy my patties are, and I made this with ordinary pork mince purchased from the grocery store!

• Sage powder – This is the secret ingredient! It’s got an earthy, herbaceous flavour and rarely do you see it used in the quantities we’re using in today’s recipe: 1 whole teaspoon for 500g/1lb of pork. It’s the spice that separates this blend from any other generic spice mix, and makes it distinctly “pork sausage” flavoured!

• Other spices – Nothing unusual here, just all my usual suspects. Thyme, garlic and onion powder, black pepper (an assertive amount!), salt and a touch of sugar.

No breadcrumbs, no egg. Today’s patties are 100% meat, as all sausages should be. Boo to fillers! 🙂

How to make homemade pork sausage patties

Surprise! Guess who’s in today’s recipe video. 🙂

1. Mix the pork and spices together well. Use your hands, there’s just no better way to ensure all the spices mix through properly! Using your hands also binds the meat together better which ensures your patties don’t fall apart when cooking.

2. Form patties – Make 8 patties, pressing together firmly. Make them about 1cm / 0.4″ thick. This is the ideal thickness so they cook through relatively quickly and evenly while the surface goes a lovely golden brown.

   Too thick = overcooked outer band and risk of overly brown surface. Too thin = cooks through too quickly before you get colour on the surface.

3. DENT to prevent doming! Make a shallow dent in the middle of the pattie (just one side) using the back your 2 fingers. This anticipates the doming that happens when you cook patties, so these patties come out flat instead and makes it easier to brown the surface easily.

   Don’t even think about pressing the patties flat – you’ll squeeze all the tasty meat juices out!

4. Cook patties on medium high for 2 minutes on each side until deep golden. Drain on paper towels then serve!

How I serve sausage patties

Serve for dinner with a starch, greens and a squirt of ketchup! There is absolutely no need to get fancy with the sauce. 🙂

Here are some combination suggestions:

• With garlic rice or roast potatoes, and steamed greens drizzled with dressing (I used French Dressing in the photos today but if you’re in a rush, use my Everyday Dressing)

• With potato and gravy

• In burger form. Jam 2 patties between bread or in long rolls with lettuce, cheese, onion, pickles and – yup, you guessed it, a squirt of ketchup!

And as for breakfast:

• With a fried or scrambled eggs and toast

• Breakfast burgers! Egg, bacon, pan fried tomato slices or mushrooms and cheese, piled on a soft roll. Yes yes yes!

• Homemade Sausage and Egg McMuffin – See separate recipe here.

I’m sure I’m missing some obvious, excellent ways to serve homemade sausage patties. Share your suggestions below! – Nagi x

Watch how to make it

My debut recipe video starring yours truly! Just dabbling….. 🙂

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Homemade sausage patties

Recipe video above. This is your favourite pork sausage in patty form. It's so easy – just pork mince (ground pork) mixed with a spice blend. Great to make ahead and freeze, then cook up on demand.

Serve for dinner with garlic rice and steamed green beans tossed with French Dressing. O make burgers! Also great for breakfast with scrambled eggs on toast. (I'd still use ketchup 🙂 )

Course Breakfast, Mains

Cuisine Western

Keyword homemade sausage patties, pork patties

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 8 patties

Calories 199cal

Author Nagi

Ingredients

Sausage patties:

• 500g/ 1 lb pork mince (ground pork) (sub chicken, turkey)
• 1 tsp dried ground sage (secret ingredient! Note 1)
• 1/2 tsp dried thyme , crushed with fingers (Note 2)
• 1 tsp onion powder (sub more garlic powder)
• 1/2 tsp garlic powder (sub more onion powder)
• 1 tsp black pepper
• 3/4 tsp cooking / kosher salt (or 1/2 tsp table salt)
• 1/2 tsp sugar (optional)

Cooking & serving:

• 2 tbsp olive oil
• Ketchup for serving

Instructions

• Make patties – Place sausage pattie ingredients in a bowl and mix well with your hands. Divide into 8 and form 1 cm / 0.4" thick patties. Make a shallow dent in the middle of the surface – this prevents the patties from doming as they cook.
• Cook 4 minutes – Heat 1 tablespoon of oil in a large non stick pan over medium high heat. Cook half the patties for 2 minutes on each side until golden. Transfer to a paper towel lined plate. Heat remaining oil and cook remaining patties.
• Serve with ketchup! (See recipe card intro for serving ideas)

Notes

1. Dried sage is the secret spice that makes this so good! Don’t have it? Substitute with 1/2 tsp paprika + 1/4 tsp cumin + 1/4 tsp extra garlic powder. Different flavour but still very tasty, makes up for missing sage.

2. Thyme – Roughly crush it with your fingers so it becomes a little more powdery coaxes more flavour out of it. 🙂

3. Leftovers – Cooked leftovers can be kept for 3 days in the fridge. Uncooked raw patties will keep for as long as the raw pork will, or in the freezer for 3 months (thaw then cook per recipe). Freeze in a single layer on trays then stack in an airtight container. Else, put paper between each one (I can’t be bothered which is why I freeze on trays first!).

Nutrition per pattie.

Nutrition

Calories: 199cal | Carbohydrates: 1g | Protein: 11g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 45mg | Sodium: 253mg | Potassium: 188mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

Life of Dozer

Multiple cameos in today’s recipe video!

The post Homemade Pork Sausage Patties appeared first on RecipeTin Eats.

Waffles are easy – same ingredients as pancakes, just different ratios so they’re crispy outside, soft and fluffy inside. You can make this waffle recipe right now, though if you make the batter the night before they’re even better!

Which is better: pancakes or waffles??

Pancakes are great. But waffles are better. Because they have maple syrup and butter catching pockets. And they’re crispy. Whereas pancakes get soggy when they absorb maple syrup.

You can also make multiple waffles in one go with a waffle maker, whereas pancakes are made one at a time. Though I do acknowledge that pancakes don’t require any special tools – unlike waffles for which you need a waffle maker.

But if you take the need for a waffle maker out of the equation, for me, it’s a no brainer. Waffles for the win, every day!!!

Just on waffle makers….

Yes, you need a waffle maker to make waffles. There’s no way around that, sadly! Waffle makers – or waffle irons – cook the waffle when batter or dough* is placed between hot plates that have grids that create the indentations.

However, not all waffle makers are created equal. Better quality ones (read: pricier) will yield thicker waffles with a crispier crust that’s evenly golden (I’ve got this one – a bit of an investment for people serious about waffles). More economical ones are not quite as crispy – like my Kmart one. But I am still very happy with my Kmart waffles made with this waffle batter!

* Dough? Yes! Real Belgium waffles are made with a yeast-dough, not a batter, cooked in a waffle iron. They are magnificent! A recipe for another day. 🙂

What you need for waffles

Seriously, just the same ingredients as pancakes. Just different ratios so it cooks up crispy. 🙂

• Flour – Just plain / all purpose flour. You can substitute the flour and baking powder with self raising flour (which has baking powder built in) and it works fine, but it is not quite as soft inside. That’s just the case with anything you make using self raising flour rather than flour + baking powder.

• Baking powder – On baking powder, if yours has sat unused in the back of your pantry for months and months, check it is still alive else you may end up with dense waffles!

• Sugar – Caster/superfine sugar is safest because it’s smaller grains so you know it will easily dissolve. However, regular/granulated sugar is fine to use too.

• Eggs – At room temperature, so they incorporate easily into the batter. Use large eggs which are ~55g / 2 oz each, an industry standard so the eggs will be labelled “large eggs” on the carton. More on eggs for baking here.

• Milk – Full fat please! Lower fat in light milk will make the inside of the waffles drier. Warm it slightly so it’s not fridge cold, else it can bring down the temperature of the batter too much and cause the butter to solidify when mixed through. Just use the microwave (30 seconds) or stove.

• Butter – For flavour! Melt then cool slightly so it’s not piping hot.

• Salt – Just a touch, to bring out the flavours. This is good general practice for all (well, most!) sweet baking recipes.

• Vanilla – For flavour!

How to make waffles

For the tastiest waffles with extra soft insides, make the batter the night before and rest overnight. Or, at least 2 hours. Makes the flour grain swell because it absorbs the liquid. Bonus: handy. Wake up to freshly cooked waffles!

1. Whisk dry ingredients – flour, baking powder, sugar and salt. Just whisk to mix them up.

2. Whisk in wet – put the milk, eggs and vanilla in first and whisk to combine. Once incorporated, add the butter then whisk until lump free.

3. Batter – The batter is thicker than a pancake batter (which should be thin enough to spread in a pan) but thinner than a muffin batter (which semi-mounds in muffin tins).

4. Recommended overnight or 2 hr resting – for the tastiest waffles, rest the batter overnight in the fridge or for at least 2 hours. This makes the flour grains absorb the liquid so it makes the inside of the waffles softer. And if you rest overnight, the batter develops more flavour – in the same way overnight bread and pizza dough does!

5. Fill waffle maker – Preheat a waffle iron until hot (see below for settings note). You won’t need oil if your waffle iron is non-stick, as is standard. Then use a ladle to fill with batter, just until the iron is covered. Don’t get greedy – it will leak out the sides!

6. Cook until the exterior is golden. In a quality waffle iron, this might take 3 1/2 minutes. In a more economical one, it can take 6 minutes plus. (See above for quality v economical waffle irons). The faster it cooks, the more moist the inside is!

   Remove from the waffle iron using a butter knife of similar, then serve immediately while they are hot and crisp. (They soften as they cool).

* Waffle maker settings – my Breville Waffle Pro has setting options. I use heat setting 3 of 5, “Classic” option (as opposed to Belgium, buttermilk, chocolate etc), with the colour dial set midway between Light and Dark. My Kmart waffle maker has no options. 🙂

Waffle toppings

You really don’t need anything more than maple syrup or honey plus a pat of butter. Though I do recommend making sure your butter is at room temperature so it melts as intended even if your waffles are not piping-hot out of the waffle maker when it hits your plate.

Nobody likes un-melted ice-cold rock-hard butter on their waffles!

As for other topping suggestions: icing sugar/powdered sugar for dusting plus whipped cream and strawberries are my indulgence / pretty plate toppings of choice, extensively pictured through this post. 😇

Some more ideas for you: other fresh fruit (especially berries), any kind of fruit sauce (think – strawberry, blueberry), fruit compotes, jam, lemon curd, passionfruit curd, chocolate or caramel sauce, melted Nutella, ice cream (absolutely, why not!), creme fraiche, marscapone, double cream or yogurt (a lightly sweetened vanilla one would be lovely).

So many options! Share what you top yours with so you can inspire me and others! – Nagi x

Watch how to make it

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Really great waffles

Recipe video above. This is a no-fuss waffle batter recipe that makes really great waffles that are delightfully crispy on the outside and delicately soft on the inside. Make them right now, or make the batter the night before for waffles with even softer insides – see Note 1!

You need a waffle maker – see note 2 for my thoughts on economical v premium.

Makes 9-10 with my good waffle maker (thicker, bigger), 12-14 with my Kmart waffle maker (which I still love!).

Course Breakfast

Cuisine Western

Keyword waffle recipe, waffles

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 2 hours hours 25 minutes minutes

Servings 10

Calories 268cal

Author Nagi

Ingredients

Waffle batter:

• 2 1/4 cup flour , plain / all purpose
• 2 1/2 tbsp caster sugar / superfine sugar (sub granulated / ordinary sugar)
• Pinch cooking / kosher salt
• 4 tsp baking powder (if yours is old, check it's still good)
• 1 1/3 cup milk , full fat, slightly warmed (not piping hot)
• 1/2 tsp vanilla essence
• 4 large eggs , at room temperature (what this means)
• 150g / 11 tbsp unsalted butter , melted and slightly cooled (not piping hot)

Topping options:

• Butter , softened (strongly recommended!)
• Maple syrup (strongly recommended!), or honey
• Icing sugar / powdered sugar , for dusting
• Strawberries, other fruit , whipped cream, melted chocolate, jams, fruit compotes, creme fraiche, strawberry sauce, blueberry or other sauce, ice cream

Cups – Metric

Instructions

• Whisk dry – Place the flour, sugar, baking powder and salt in a large mixing bowl. Whisk to mix.
• Whisk in wet – Add milk, eggs and vanilla. Whisk to combine. Add melted butter then whisk until lump free. The batter should be pourable but thick – slightly thinner than pancakes.
• Recommended resting (Note 1) – Cover then refrigerate overnight, or for at least 2 hours. Softer insides, better flavour. Else, proceed immediately with cooking.
• Preheat a waffle maker (Note 2, inc setting options). A non stick one will not need oil, plus there is butter in the batter.
• Cooking – Use a ladle to pour batter in to just cover the iron. Don't get greedy – it will leak out the sides! Cook until golden and crisp – my good waffle iron takes 3 1/2 minutes, my Kmart one takes 6 minutes.
• Serving – Transfer onto plates and serve as you go, with desired toppings. Or, put on a rack and keep warm in a preheated 70°C/150°F oven while you continue cooking!

Notes

1. Resting – Waffle recipe is great made immediately. But batter resting for 2+ hours makes the flour absorb the liquid so the inside of the waffles is even softer and airier. And with overnight resting, the batter develops flavour so the waffle is tastier (like overnight bread and pizza doughs). In any case, making the batter the evening before is super handy – wake up to fresh waffles!

2. A better waffle iron will make better waffles that are thicker with a crispier, more evenly golden exterior and softer more moist insides. With this waffle batter, you will still have really great waffles made with an economical waffle iron (I have a Kmart one). But you’ll make exceptional waffles with a quality one! (I also have the Breville Waffle Pro). I have two waffle makers because cooking is my job. 🙂 But if it weren’t, I’d be perfectly happy with just my Kmart one.

Waffle maker setting – my Breville Waffle Pro has setting options. I use heat setting 3 of 5, “Classic” option (as opposed to Belgium, buttermilk, chocolate etc), with the colour dial set midway between Light and Dark. My Kmart waffle maker has no options. 🙂

3. Storage – Waffles lose crispiness as they cool but will keep for 3 – 4 days in the fridge. Sometimes I reheat in the toaster, other times in the oven. I’m not very fussy! 🙂

Nutrition per waffle, assuming 10 waffles (thick waffles with my good waffle maker). For 14 waffles (Kmart), it is 191 calories each.

Nutrition

Calories: 268cal | Carbohydrates: 27g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 102mg | Sodium: 41mg | Potassium: 269mg | Fiber: 1g | Sugar: 5g | Vitamin A: 523IU | Calcium: 127mg | Iron: 2mg

More breakfast beauties

Pancakes – Fluffy, quick, no-fail

Ricotta Pancakes

Ham and cheese omelette

Extra Fluffy Blueberry Pancakes

Up-and-go breakfast muffins!

Crumpet recipe

Bacon & Egg Breakfast Muffins

Croque Monsieur – the ultimate ham & cheese sandwich!

Breakfast

Life of Dozer

Currently in Mudgee, a regional town 3 1/2 hours from Sydney, for a Readers’ Festival! We will be at the local book store The Book Nest on Saturday 19th August from 1.30 to 2.30 to sign books and chat all things food. Then on Sunday Dozer and I are hosting a long lazy lunch at the Blue Wren Farm restaurant, a beautiful working farm and vineyard on the outskirts of Mudgee. Looking forward to it!

I have no cute photos of Dozer in the streets of this quaint country town because it’s raining today. This is what he’s been doing in the hotel room pretty much since we got here – staring at the ducks outside. 😂

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