As a child growing up in Australia, there was no better after-school treat than fresh-cooked pikelets. The humble pikelet is a thick pancake of sorts, crossed with a Welsh teacake, I suppose – that’s the best way I can think of to describe them.
Pikelets are best gobbled up straight from the pan, or if you have the patience to wait, served with jam and cream – like a scone, or drizzled with maple syrup and topped with crispy bacon for an American-style pancake breakfast.
Pikelet recipes differ depending on who you ask – many add chocolate chips, raisins or berries to the mix, but I like mine plain and simple:
2 cups self raising flour
3 tbs sugar
1 pinch salt
1 cup milk
1 tbs butter
Add flour, sugar and salt to a large mixing bowl.
In a separate bowl, whisk together the milk and egg.
Add the milk and egg to the dry ingredients slowly, whisking to ensure a thick, smooth batter.
Melt the butter in a heavy frying pan and add tablespoons of the batter.
Flip when bubbles appear in the pikelet batter and cook until golden.
Eat these gorgeous pikelets at any time of the day – they’d make an easy dessert with chocolate sauce and icecream, or fruit and yogurt.
This is such easy recipe, using simple pantry staples that most people have available, so there’s no excuse not to give these pikelets a go!