Pikelets
Small, fluffy griddle cakes with a soft interior and lightly golden edges. They are quick to make and are especially good served warm with butter or jam.
Prep
10m
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.
- 220gSelf-Raising Flour
- 250mlWhole Milk
- 1pcsEgg
- 20gWhite Sugar
- 25gSalted Butter
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Whisk the self-raising flour and white sugar together in a bowl.
- 02
Add the whole milk and egg and whisk until the batter is smooth.
- 03
Heat a frying pan over medium heat and melt a little of the salted butter in the pan.
- 04
Spoon small rounds of batter into the pan and cook until bubbles appear on the surface and the underside is golden.
- 05
Flip and cook the other side until golden, adding more salted butter to the pan as needed.
- 06
Serve the pikelets warm.
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