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Pikelets
Recipe video above. Growing up in Australia, pikelets were a treat we enjoyed for breakfast or any time of the day! Outside of Australia, you might know these as drop scones, Scottish pancakes or silver dollar pancakes. Quick and easy, you'll have a pile of these baby pancakes ready to enjoy in less than 20 minutes. Best served warm but lovely even at room temperature.Copious amounts of jam and cream essential. It's the Aussie way!
👥 12 Servings⏱️ Prep & Cook: 17 min⏳ Prep: 5 min🔥 Cook: 12 min👤 Nagi | RecipeTin Eats📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pan
- ●stove
📝 Preparation Steps
1
Whisk dry - Whisk the flour, baking powder, salt and sugar in a bowl.
2
Add wet - Make a well in the centre. Add the egg, milk and vanilla, then whisk until it's almost lump free. The batter should be the consistency like thick honey - looser than tomato sauce, thicker than maple syrup. (Note 2)
large egg (50-55g / 2 oz in shell)1
3
Melt 1 tsp butter in a non-stick pan over medium high heat (or medium, for strong stoves). Then most of the butter off with a paper towel so there are no visible drops of bubbles of butter (Note 3).
butter2 tsp
4
Drop ~2 tbsp batter into the pan and coax into 7.5cm/3" rounds. An ice cream scoop with lever will be your friend here. I cook 4 at a time.
5
Cook until bubbles appear on the surface and once 4 or more of these bubbles pop (1 1/⏱️ 2 minutes), this means they are ready to flip. Flip with confidence! Then cook the other side for ⏱️ 1 minute or until golden.
6
Keep cooking - Remove onto a plate. Cook the next batch (no need to add extra butter until 3rd batch).
butter2 tsp
7
Serve warm with jam and cream, or butter!
butter2 tsp
Nutrition Facts
calories
69 kcal
fat Content
0.8 g
serving Size
35 g
sugar Content
2.8 g
sodium Content
14 mg
protein Content
2.3 g
cholesterol Content
15 mg
carbohydrate Content
13.2 g
unsaturated Fat Content
0.8 g
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