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Fluffy Homemade Pikelets

Soft, golden pikelets ready for jam, cream or caramelised bananas.

EASY

25 MINS

SERVES 4

ABOUT THE RECIPE

Pikelets are one of those recipes worth having in your back pocket. The batter takes minutes, they cook up soft and golden, and you can go classic with jam and cream or make them feel very City Slicker with caramel and caramelised banana.

THE RECIPE

Ingredients

1 cup plain flour

1¼ tsp baking powder

1 tbsp sugar

¼ tsp fine sea salt

1 egg

⅔ cup milk

1 tbsp unsalted butter, melted and slightly cooled

¼ tsp vanilla essence

½ tbsp unsalted butter

To Serve

Fresh whipped cream

Raspberry jam

Method

1.

Sift the flour, baking powder, sugar, and salt into a mixing bowl.

2.

In a separate bowl, beat the egg. Add the milk, melted butter, and vanilla, then whisk to combine.

3.

Gradually add the dry ingredients to the wet mixture, whisking until you have a smooth batter.

4.

Leave the batter to rest for 10 minutes. This helps the pikelets cook up light and fluffy.

5.

Heat a large non-stick frying pan over medium-low heat. Add the butter, then use a piece of paper towel to lightly grease the surface.

6.

Spoon tablespoon-sized amounts of batter into the pan, leaving space between each pikelet to allow for spreading. Cook in batches so the pan is not overcrowded.

7.

When small bubbles appear on the surface and the underside is golden, flip the pikelets. Cook for a further 45 seconds to 1 minute until cooked through.

8.

Transfer to a plate and cover with a clean tea towel to keep warm while you cook the remaining batter.

9.

Serve warm with cream and jam, or try them with caramel and caramelised bananas for something a little more indulgent.

SAMANTHA'S NOTES

Rest the batter

Keep heat gentle

Look for bubbles

Let the batter sit for 10 minutes before cooking. It gives the flour time to hydrate and helps the pikelets cook up soft and fluffy.

Cook over medium-low heat and grease the pan lightly. Too much heat browns the outside before the centre cooks, and too much butter can leave patchy spots.

Flip when small bubbles appear across the surface and the edges start to set. This is the easiest way to know the inside is cooking properly.

KEEP COOKING