Description
Delight in these classic Australian pikelets—small, fluffy, and easy-to-make pancakes perfect for breakfast or brunch. Made with simple ingredients like self-raising flour, sugar, and milk, these pikelets cook quickly on the stovetop and can be enjoyed with butter, jam, honey, or syrup for a cozy treat.
Ingredients
Scale
Dry Ingredients
- 1 cup self-raising flour
- 2 tablespoons sugar
- pinch of salt
Wet Ingredients
- 1 large egg
- 3/4 cup milk
- 1 teaspoon vanilla extract
For Cooking
- butter or oil for cooking
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the self-raising flour, sugar, and pinch of salt until well combined.
- Mix Wet Ingredients: In a separate bowl, beat the large egg, milk, and vanilla extract until the mixture is smooth and homogenous.
- Combine Batter: Pour the wet ingredients into the dry ingredients and gently whisk until just combined. The batter should be thick but pourable; add an extra tablespoon of milk if it appears too thick.
- Heat Pan: Warm a non-stick frying pan or griddle over medium heat. Lightly grease it with butter or oil to prevent sticking.
- Cook Pikelets: Drop tablespoonfuls of the batter onto the heated pan, leaving enough space around each for spreading. Cook for 1 to 2 minutes until bubbles begin to form on the surface and the edges look set.
- Flip and Cook Other Side: Carefully flip each pikelet and cook for an additional 1 to 2 minutes until golden brown on both sides.
- Serve Warm: Transfer cooked pikelets to a plate and repeat with the remaining batter. Serve warm topped with butter, jam, honey, or syrup as desired.
Notes
- For fluffier pikelets, let the batter rest for 10 minutes before cooking to allow the flour to hydrate fully.
- Add a handful of blueberries or chocolate chips to the batter for delightful variations.
- Store leftover pikelets in an airtight container for up to 2 days or freeze them for up to 1 month.