Introduction
Pikelets are delightful little fluffy pancakes that are perfect for breakfast or as a snack. These versatile treats can be topped with a variety of spreads, but when served with strawberry jam and whipped cream, they reach a new level of deliciousness. This recipe provides simple steps to create perfectly golden pikelets that will impress friends and family alike.
Detailed Ingredients with measures
1¼ cups (190g) plain flour (all-purpose flour)
2½ teaspoons baking powder
2 tablespoons white sugar
Pinch of salt
1 large egg (50-55g / 2 oz in shell)
¾ cup (185ml) milk (full fat preferred, but any type, including non-dairy, is acceptable)
½ teaspoon vanilla extract (optional but recommended)
2 teaspoons butter
To Serve
Strawberry jam
Whipped cream
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Yield
Approximately 12 pikelets
Instructions
1. Whisk Dry Ingredients: In a bowl, whisk together the flour, baking powder, sugar, and salt.
2. Add Wet Ingredients: Create a well in the center of the dry ingredients. Add the egg, milk, and vanilla extract. Whisk until the mixture is almost lump-free. The batter should have a consistency similar to thick honey—looser than tomato sauce but thicker than maple syrup.
3. Prepare the Pan: Melt 1 teaspoon of butter in a non-stick pan over medium-high heat (or medium heat for strong stoves). Wipe most of the butter off with a paper towel so that no visible drops or bubbles of butter remain.
4. Cook Pikelets: Drop approximately 2 tablespoons of batter into the pan, shaping it into 7.5cm (3-inch) rounds. An ice cream scoop with a lever can be helpful for this. Cook four pikelets at a time.
5. Flip Pikelets: Cook until bubbles appear on the surface, and once four or more of these bubbles pop (about 1½ minutes), they are ready to flip. Flip confidently and cook the other side for 1 minute or until golden.
6. Continue Cooking: Remove the cooked pikelets onto a plate. Cook the next batch, adding extra butter only if necessary (typically after the third batch).
7. Serve: Serve warm with strawberry jam and whipped cream, or simply with butter.
Notes
– Flour: You can use self-raising flour instead of plain flour and baking powder, but the pikelets may not be as soft and fluffy.
– Batter Consistency: If needed, adjust the batter by adding extra milk to loosen or extra flour to thicken. Batter that is too thin will spread and make thin pikelets, while batter that is too thick won’t spread enough, resulting in very thick pikelets that may not cook through.
– Pan Preparation: If you don’t have a non-stick skillet, you can use any skillet or frying pan, but do not wipe off the butter. Note that the first batch may have a more splotchy appearance.
– Storage: Cooked pikelets can be stored in an airtight container for up to 3 days. It’s best to keep them in the fridge and warm them in the microwave before serving. They can also be frozen for up to 3 months.
Nutrition Information
Per pikelet:
Calories: 69
Carbohydrates: 13.2g
Protein: 2.3g
Fat: 0.8g
Cholesterol: 15mg
Sodium: 14mg
Sugar: 2.8g
*Note: Nutrition information is for the pikelet only and does not include toppings such as jam and cream.*
Detailed Directions and Instructions
Whisk Dry Ingredients
In a bowl, whisk together the flour, baking powder, sugar, and salt.
Add Wet Ingredients
Create a well in the center of the dry ingredients. Add the egg, milk, and vanilla extract. Whisk until the mixture is almost lump-free. The batter should have a consistency similar to thick honey—looser than tomato sauce but thicker than maple syrup.
Prepare the Pan
Melt 1 teaspoon of butter in a non-stick pan over medium-high heat (or medium heat for strong stoves). Wipe most of the butter off with a paper towel so that no visible drops or bubbles of butter remain.
Cook Pikelets
Drop approximately 2 tablespoons of batter into the pan, shaping it into 7.5cm (3-inch) rounds. An ice cream scoop with a lever can be helpful for this. Cook four pikelets at a time.
Flip Pikelets
Cook until bubbles appear on the surface, and once four or more of these bubbles pop (about 1½ minutes), they are ready to flip. Flip confidently and cook the other side for 1 minute or until golden.
Continue Cooking
Remove the cooked pikelets onto a plate. Cook the next batch, adding extra butter only if necessary (typically after the third batch).
Serve
Serve warm with strawberry jam and whipped cream, or simply with butter.
Notes
Flour
You can use self-raising flour instead of plain flour and baking powder, but the pikelets may not be as soft and fluffy.
Batter Consistency
If needed, adjust the batter by adding extra milk to loosen or extra flour to thicken. Batter that is too thin will spread and make thin pikelets, while batter that is too thick won’t spread enough, resulting in very thick pikelets that may not cook through.
Pan Preparation
If you don’t have a non-stick skillet, you can use any skillet or frying pan, but do not wipe off the butter. Note that the first batch may have a more splotchy appearance.
Storage
Cooked pikelets can be stored in an airtight container for up to 3 days. It’s best to keep them in the fridge and warm them in the microwave before serving. They can also be frozen for up to 3 months.
Cook techniques
Whisking Dry Ingredients
Start by combining the flour, baking powder, sugar, and salt in a bowl. Whisking these together ensures that they are evenly mixed and helps create a light texture in the final product.
Adding Wet Ingredients
Make a well in the center of the dry mixture, then add the egg, milk, and optional vanilla extract. Whisk until the batter is nearly lump-free, achieving a consistency similar to thick honey.
Preparing the Pan
Melt butter in a non-stick pan over medium to medium-high heat. Wipe most of the butter away with a paper towel to avoid excess grease, which can interfere with cooking.
Cooking Pikelets
Spoon approximately 2 tablespoons of batter into the pan to form 7.5 cm (3-inch) rounds. Ensure you have enough space for several pikelets to cook simultaneously.
Flipping Pikelets
Monitor the surface for bubbles; once they begin to pop (after about 1½ minutes), it’s time to flip the pikelets confidently. Cook until golden brown on the other side, about 1 minute.
Continuing Cooking
Remove the cooked pikelets from the pan and repeat the process for the remaining batter. Only add more butter to the pan if necessary after a few batches.
Serving
Serve pikelets warm alongside strawberry jam and whipped cream for a delightful treat.
FAQ
Can I use different types of flour?
Yes, self-raising flour can be used instead of plain flour and baking powder, though it may result in pikelets that aren’t as soft and fluffy.
What if my batter is too thick or too thin?
Adjust the batter by adding extra milk to loosen it or extra flour to thicken it. Ideal batter consistency is key for achieving the perfect pikelet.
What type of pan should I use?
A non-stick skillet is recommended for easy cooking and flipping. If you don’t have one, any skillet will work, but don’t wipe off the butter entirely as it may affect the cooking quality.
How should I store leftover pikelets?
Cooked pikelets can be kept in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. Reheat in the microwave before serving.
What are the nutritional details for a pikelet?
Each pikelet contains approximately 69 calories, 13.2g carbohydrates, 2.3g protein, 0.8g fat, 15mg cholesterol, 14mg sodium, and 2.8g sugar, not including toppings.
Conclusion
The pikelets are a delightful and versatile treat, perfect for breakfast or a snack. With their soft, fluffy texture, they can be enjoyed in numerous ways. Whether served with classic strawberry jam and whipped cream or topped with other spreads, these pikelets are sure to please.
Fruit Toppings
Top your pikelets with fresh fruits like bananas, blueberries, or raspberries for a refreshing twist.
Chocolate Spread
Drizzle with chocolate spread or Nutella for a deliciously indulgent dessert option.
Savory Versions
Add ingredients like cheese and herbs to the batter for a savory pikelet variation that pairs well with avocado.
Yogurt and Honey
Serve with a dollop of Greek yogurt and a drizzle of honey for a healthy and fulfilling option.
Cinnamon Sugar
Sprinkle with cinnamon sugar after cooking for a sweetly spiced treat that’s perfect for tea time.
Maple Syrup
Serve warm with maple syrup for a classic breakfast flavor reminiscent of pancakes.
Coconut and Lime
Incorporate shredded coconut and a splash of lime juice for a tropical flavor.
Peanut Butter and Banana
Spread peanut butter on top and add sliced banana for a protein-packed snack.
