Learn how to make perfect Pikelets at home. These mini pancakes are so easy to make and are perfect for morning or afternoon tea served with jam and fresh cream.
Perfect Pikelets 💙
Today we’re talking how to make golden Pikelets from scratch. Using just a handful of ingredients, you can enjoy these mini pancakes morning, noon or night.
Serve with a dollop of jam and freshly whipped cream for a lovely teatime treat!
WHAT ARE PIKELETS?
They should be tender and fluffy inside and golden on the outside – but not too sweet on their own. They are usually served with sweet toppings like jam and whipped cream. But there are no rules – you can serve these however you like! I even eat them plain!
I’ve heard they are quite similar to drop scones in the UK.
HOW DO YOU MAKE PIKELETS?
Pikelets are made just like pancakes. The batter is made by mixing together a handful of wet ingredients and dry ingredients to make a thick pancake batter.
My Pikelet recipe features just 6 ingredients:
- Plain flour (or all purpose flour)
- A little bit of caster sugar (or you can use granulated sugar)
- Baking powder
- Just one egg
- A little vanilla (for flavour)
- And buttermilk
Buttermilk helps give these pancakes their lovely soft and tender texture. If you don’t have any buttermilk at home, make your own by adding 1 tablespoon of white vinegar to 1 cup of milk. Leave it for a few minutes and then use 3/4 cup a per the recipe. This substitution works well in this Pikelet recipe.
You will also need a little butter to fry up the pikelets and some toppings. My favourite topping is raspberry jam and freshly whipped cream. You could also use maple syrup, fresh berries, lemon and sugar – whatever your pancake-loving heart desires.
HOW DO YOU COOK PIKELETS?
Heat a medium frying pan over medium heat and smear it with butter. Then fry tablespoons of the mixture for a few minutes or until golden brown on the bottom, then flip for 30 seconds or so on the other side. You’re done!
Serve pikelets warm or cold. The kids will love them!
Learn how to make perfect Pikelets from scratch.
- 140 grams (1 cup) plain flour or all purpose flour
- 2 tablespoons caster sugar or granulated sugar
- 1 and 1/2 level teaspoons baking powder
- 1 large egg
- 1 teaspoon vanilla extract
- 180 ml (3/4 cup) buttermilk*
- Butter, for frying
- Jam and whipped cream, to serve, optional
- In a large mixing bowl, add flour, sugar and baking powder and briefly whisk.
- In a separate bowl, add egg and lightly whisk to break up the yolk. Add vanilla and buttermilk.
- Add wet ingredients to dry ingredient and gently stir until a wet batter forms. Try not to over mix the batter so your pancakes aren’t rubbery.
- Place a medium frying pan on medium heat. Add a little butter and spread it over the base of the pan.
- When your butter is melted and your pan is warm, spoon out 1-2 tablespoons of batter per pikelet – leaving room so they don’t touch each other. Cook just 2-3 pikelets at a time.
- Once your pikelets are golden brown on the bottom (and start to bubble slightly on top) flip over for 30 seconds or so before removing. Continue with remaining pancake batter.
- Serve pikelets warm or cold. Top with jam and cream if desired.
*Buttermilk: If you don’t have any buttermilk at home, make your own by adding 1 tablespoon of white vinegar to 1 cup of milk. Leave it for a few minutes and then use 3/4 cup as per the recipe. This substitution works well in this Pikelet recipe.