Mum’s Pikelets

Quick and easy to make, a plate of fresh pikelets makes for pure comfort food nostalgia. Always served best with plain good butter, or butter and jam, or jam and cream, or lemon and sugar, or butter and maple syrup and lemon, or …

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Mum’s Pikelets
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Whisk the egg, sugar and vanilla in a cup with a fork, then ¾ fill with milk.
  2. Pour into a mixing bowl with the flour and mix until smooth.
  3. Add milk, a bit at a time, until the batter is pourable.
  4. Melt the butter in a heavy frying pan, add it to the batter and beat quickly.
  5. Drop a teaspoon of batter onto the pan; after one or two minutes it should be bubbling slowly and light brown underneath.
  6. If the pan is too hot, remove it for a minute and reduce the heat a little.
  7. Cook dessertspoons of batter with plenty of room between each pikelet.
  8. When the surface is covered with slow bubbles, flip over gently. Cook for another minute or so until the other side is set and lightly browned.
  9. Stack the cooked pikelets on a cooling rack as you remove them from the pan.
  10. Add a little more butter to the pan between each batch.
  11. Serve with lashings of butter and jam, or pretend they're little pancakes and drown them in lemon, sugar and maple syrup. So yummy!!