Perfectly Fluffy Pikelets Recipe
Introduction
Pikelets are delightful, small, fluffy pancakes that are perfect for breakfast or a cozy snack. They are quick to make and delicious served with butter and jam or fresh fruit.
Ingredients
- 1 cup flour
- 1 cup milk
- 1 egg
- 1 tablespoon sugar
Instructions
- Step 1: In a bowl, whisk together the flour, milk, egg, and sugar until you get a smooth batter.
- Step 2: Heat a lightly greased griddle or non-stick pan over medium heat. Pour spoonfuls of batter onto the griddle.
- Step 3: Cook until bubbles form on the surface and the edges start to look set, then flip the pikelets and cook until golden on the other side.
Tips & Variations
- For extra fluffiness, let the batter rest for 10 minutes before cooking.
- Add a pinch of cinnamon or vanilla extract to the batter for extra flavor.
- Try serving pikelets with honey, lemon juice, or fresh berries instead of jam.
Storage
Store cooked pikelets in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave until warm before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use self-raising flour for pikelets?
Yes, self-raising flour will help make pikelets even fluffier. You can substitute it for plain flour directly.
Can I make pikelets gluten-free?
Absolutely, use a gluten-free flour blend in place of the regular flour to accommodate gluten-free diets.
PrintPerfectly Fluffy Pikelets Recipe
Pikelets are small, fluffy, and easy-to-make pancakes that are perfect for breakfast or tea time. Made from a simple batter of flour, milk, eggs, and sugar, these petite pancakes cook quickly on a griddle until golden brown on both sides, creating a light and slightly sweet treat that can be enjoyed with a variety of toppings like jam, honey, or fresh fruit.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 12–15 pikelets 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Australian
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
Wet Ingredients
- 3/4 cup milk
- 1 large egg
Instructions
- Prepare the batter: In a mixing bowl, whisk together the flour and sugar. In a separate bowl, beat the egg and milk together, then gradually add the wet ingredients to the dry ingredients, stirring gently until just combined into a smooth batter. Avoid overmixing to keep the pikelets light and fluffy.
- Heat the griddle: Preheat a non-stick griddle or frying pan over medium heat. Lightly grease the surface with a little butter or oil to prevent sticking.
- Cook the pikelets: Pour small spoonfuls of batter onto the hot griddle, shaping them into rounds about 2-3 inches in diameter. Cook for 1-2 minutes or until bubbles begin to form on the surface and the edges look set.
- Flip and finish cooking: Carefully flip each pikelet using a spatula and cook for another 1-2 minutes until the other side is golden brown and the pikelet is cooked through.
- Serve warm: Transfer the cooked pikelets to a plate and keep warm while you cook the remaining batter. Serve with your favorite toppings such as butter, golden syrup, jam, or fresh fruits.
Notes
- Do not overmix the batter to ensure the pikelets remain fluffy.
- If the batter is too thick, add a little more milk to reach a dropping consistency.
- Cook pikelets on medium heat to avoid burning and ensure even cooking.
- Can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a toaster or microwave.
- For a dairy-free version, substitute milk with almond or oat milk.
Keywords: pikelets, small pancakes, breakfast recipe, easy pikelets, Australian pancakes
