Pikelets

4.88 from 80 votes

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!

Prep Time5

Cook Time12

Total Time17

Course: Breakfast

Cuisine: Australia

Keyword: pikelets

Servings: 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