📝 About This Recipe
The pikelet is the charming, smaller, and slightly sweeter cousin of the traditional pancake, a beloved staple of Australian and New Zealand afternoon teas. These bite-sized delights feature a thick, velvety batter that results in a springy texture and a beautifully bronzed crust. Perfectly portable and endlessly versatile, they are best enjoyed warm with a generous dollop of jam and whipped cream.
🥗 Ingredients
The Batter
- 2 cups Self-raising flour (sifted to ensure fluffiness)
- 1/4 cup Caster sugar (fine white sugar)
- 1/2 teaspoon Baking powder (for extra lift)
- 1 pinch Salt (fine sea salt)
- 2 large Eggs (at room temperature)
- 1 1/4 cups Milk (full cream preferred)
- 1 teaspoon Vanilla bean paste (or pure vanilla extract)
- 30 grams Unsalted butter (melted and slightly cooled)
For the Pan
- 2 tablespoons Unsalted butter (for greasing the griddle)
Accompaniments
- 1 cup Heavy whipping cream (chilled)
- 1 tablespoon Honey (for sweetening the cream)
- 1/2 cup Strawberry jam (high-quality preserve)
- 1 punnet Fresh raspberries (washed and dried)
- 4-5 sprigs Fresh mint leaves (for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, sift together the self-raising flour, caster sugar, baking powder, and a pinch of salt. Sifting is crucial for that signature light, airy pikelet texture.
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2
In a separate medium bowl or jug, whisk together the eggs, milk, and vanilla bean paste until well combined and slightly frothy.
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3
Make a well in the center of the dry ingredients. Slowly pour in the milk mixture while whisking gently from the center outwards.
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4
Pour in the melted butter and continue to whisk until the batter is smooth and free of large lumps. Be careful not to over-mix; a few tiny lumps are perfectly fine.
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5
Cover the bowl with a clean kitchen towel and let the batter rest at room temperature for at least 15 minutes. This allows the gluten to relax and the leavening agents to activate.
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6
While the batter rests, prepare the honeyed cream by whipping the heavy cream and honey together in a chilled bowl until stiff peaks form. Refrigerate until needed.
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7
Heat a large non-stick frying pan or griddle over medium-low heat. Lightly grease the surface with a small amount of butter, wiping away any excess with a paper towel.
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8
Drop rounded tablespoons of batter onto the pan, leaving about 2 inches of space between each pikelet. They should be about 2.5 to 3 inches in diameter.
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9
Cook for 2-3 minutes or until small bubbles begin to appear and burst on the surface of the batter, and the edges look set.
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10
Carefully flip the pikelets using a thin spatula. The underside should be a beautiful, even golden brown.
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11
Cook the second side for another 1-2 minutes until golden and cooked through. Transfer to a wire rack covered with a clean tea towel to keep them soft.
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12
Repeat the process with the remaining batter, lightly greasing the pan between batches if necessary.
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13
To serve, stack 3-4 pikelets on a plate, top with a dollop of strawberry jam, a generous spoonful of honeyed cream, and fresh raspberries.
💡 Chef's Tips
Don't over-mix the batter; over-working the flour leads to tough, rubbery pikelets rather than tender ones. Ensure your pan is on medium-low heat; because of the sugar content, pikelets can burn quickly before the center is cooked. If the batter seems too thick after resting, add a tablespoon of milk to thin it to a 'dropping' consistency. Pikelets can be made ahead of time and stored in an airtight container; they are just as delicious cold as they are warm. For a savory twist, omit the sugar and vanilla and add chopped chives and grated cheddar cheese to the batter.
🍽️ Serving Suggestions
Serve alongside a hot pot of English Breakfast tea or a flat white coffee. Pair with a side of crispy streaky bacon for a sweet-and-salty breakfast experience. Drizzle with pure maple syrup and a squeeze of lemon juice for a simple, zesty finish. Arrange on a large platter with various jams, lemon curd, and clotted cream for a DIY brunch board. For a decadent dessert, serve warm with a scoop of vanilla bean ice cream and salted caramel sauce.