Classic pikelets

Classic pikelets

Making pikelets after school with my grandmother was always one of my favourite activities. Inspired by those memories, a copy of Louis’s great-grandmother’s CWA cookbook, and the incredible dairy from Little Big Dairy, I’m showing my little boy how it’s done. And, it’s now *official* – pikelets are best served a thick scrape of butter, a generous spread of jam (strawberry for me), and plenty of beautiful, thick cream – it’s the only way! For all those overseas friends, I didn’t realise pikelets were an Aussie thing?! Essentially, they are fluffy pancakes dressed up as the perfect afternoon tea.

If you don’t have vanilla sugar, use ½ teaspoon of vanilla paste in the milk and egg mix, and regular caster sugar. The consistency you’re looking for is a thick batter.

makes 12 pikelets

  • Ingredients

    185ml (¾ cup) full cream milk

    1 egg

    2 tablespoons vanilla sugar (or
    caster sugar with ½ teaspoon vanilla paste)

    1 cup plain flour

    2 teaspoons baking powder

    Zest of 1 lemon (optional)

    1 tablespoon butter, to cook

    Butter, jam and thick double cream to serve.

  • Method

    In a jug, whisk together the eggs and milk. In a large bowl,
    combine the flour, baking powder, and vanilla sugar (or sugar). Make a well in
    the centre of the dry ingredients, then pour in the milk mixture. Stir until
    the batter is smooth and lump-free. If using, add lemon zest and mix until
    combined.

     

    Melt a small amount of butter in a non-stick frying pan over
    medium heat. Swirl the butter around to cover the base – I like to use a brush,
    then pour any excess butter into a small bowl for later use (you don’t want too
    much butter in the pan; I then re-add the butter when needed). Drop a heaped
    tablespoon of batter into the pan. Cook for 2 minutes, or until bubbles form on
    the surface and the base is golden brown. Carefully flip and cook for another
    minute, or until the pikelet is risen and golden. Transfer to a warm oven to
    keep them warm while you cook the remaining batter.

     

    Serve with scrap of butter, your favourite jam, and thick
    cream.

     

Print Recipe

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