How to Make Fluffy Pikelets with Strawberry Jam and Whipped Cream Recipe
Delicious and fluffy pikelets made with simple ingredients, perfect for a quick breakfast or snack. These light, thick mini pancakes are cooked on the stovetop until golden and served warm with strawberry jam and whipped cream.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 12 pikelets
- Category: Breakfast
- Method: Stovetop
- Cuisine: Australian
Ingredients
Units
Scale
Dry Ingredients
- 1 1/4 cups plain flour
- 2 1/2 tsp baking powder
- 2 tbsp white sugar
- Pinch of salt
Wet Ingredients
- 1 large egg (50-55g)
- 3/4 cup milk (full fat recommended, non-dairy acceptable)
- 1/2 tsp vanilla extract (optional)
For Cooking
- 2 tsp butter
To Serve
- Strawberry jam
- Whipped cream
Instructions
- Whisk Dry Ingredients: In a bowl, combine the plain flour, baking powder, salt, and sugar. Whisk thoroughly to mix all the dry ingredients evenly.
- Add Wet Ingredients: Make a well in the center of the dry ingredients. Add the egg, milk, and vanilla extract, then whisk until the batter is almost lump-free and has 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). Remove most of the melted butter with a paper towel so that no visible droplets or bubbles remain in the pan.
- Cook Pikelets: Drop approximately 2 tablespoons of batter into the pan, coaxing each into 7.5cm (3 inch) rounds. Cook about 4 pikelets at a time. Cook until bubbles appear on the surface and when four or more bubbles have popped, about 1 1/2 minutes, flip them over confidently.
- Cook Other Side: Cook the flipped pikelets for 1 minute or until they turn golden brown on the other side.
- Repeat Cooking: Remove cooked pikelets to a plate. Continue cooking subsequent batches of batter, adding more butter only after the third batch if needed.
- Serve: Serve the pikelets warm topped with strawberry jam and whipped cream or simply with butter as desired.
Notes
- Use fresh, active baking powder to ensure the pikelets rise properly.
- The batter consistency is crucial; it should be thick but pourable, like thick honey, for fluffy pikelets.
- Removing excess butter from the pan prevents the pikelets from frying too much and helps them cook evenly.
- Using an ice cream scoop with a lever helps portion batter evenly and makes forming rounds easier.
- If using non-dairy milk, full-fat almond or oat milk will yield best results.
