An easy recipe for classic pikelets, the beloved Australian mini pancakes perfect for tea time. Light, fluffy, and delicious, they’re equally delightful served warm or cold. Includes step-by-step photos for guidance!
Ingredients
- 100 g (¾ cup) plain (all-purpose) flour
- ¼ teaspoon baking soda
- ½ teaspoon cream of tartar
- A tiny pinch of fine salt
- 1 teaspoon caster (superfine) sugar
- 1 egg
- 150 ml (½ cup + 2 tablespoons) full-cream milk
- Butter for frying
- Strawberry jam for serving
Instructions
Prepare the Dry Ingredients: In a medium-sized mixing bowl, combine the flour, baking soda, cream of tartar, salt, and sugar.
Mix the Wet Ingredients: In a measuring jug, whisk together the egg and milk until well blended.
Combine and Whisk: Pour the wet ingredients into the bowl with the dry ingredients. Whisk until the batter is thick and smooth.
Preheat the Pan
- Heat a non-stick frying pan or crêpe pan over medium heat.
- Add about ½ teaspoon of butter to the pan and spread it evenly with a paper towel, lightly greasing the surface. (This step is typically needed only for the first batch; adjust as necessary depending on your pan.)
Cook the Pikelets
- Using a tablespoon (15–20 ml), drop small portions of batter onto the pan to form pikelets.
- When small bubbles appear on the surface, flip the pikelets and cook for another minute or until both sides are golden brown.
- Transfer cooked pikelets to a silicone warmer or plate and cover to keep warm.
Repeat and Serve
- Continue with the remaining batter, cooking in batches.
- Serve the pikelets with a dollop of strawberry jam.
Kitchen Notes
- Substitute for Cream of Tartar: If you don’t have baking soda and cream of tartar, replace them with 1 teaspoon of baking powder.
- Storage Tips: Leftover pikelets can be wrapped in plastic wrap and stored in a cool place for up to 1 day.
