Pikelets
Small, fluffy griddle cakes with a soft centre and lightly golden surface. They are a classic Australian teatime and lunchbox treat, often eaten plain or with a little syrup on top.
Prep
15m
Cook
15m
Serves
4
Regional versions
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- Australia
- New Zealand
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 200gAll-Purpose Flour
- 8gBaking Powder
- 25gWhite Sugar
- 3gSalt
- 1pcsEgg
- 250mlWhole Milk
- 40gUnsalted Butter (melted)
- 20mlCanola Oil
- 80gMaple Syrup
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
In a bowl, whisk together the all-purpose flour, baking powder, white sugar, and salt.
- 02
In a second bowl, whisk the egg, whole milk, and melted unsalted butter.
- 03
Pour the wet mixture into the dry ingredients and stir just until a smooth batter forms.
- 04
Heat a thin layer of canola oil in a frying pan over medium heat.
- 05
Drop small spoonfuls of batter into the pan and cook until bubbles appear on the surface and the undersides are golden, then turn and cook the other side.
- 06
Serve the pikelets warm with the maple syrup.
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