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How to Make Fluffy Pikelets with Strawberry Jam and Whipped Cream Recipe

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  • Author: Susan
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: 12 pikelets
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Australian

Description

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.

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

  1. Whisk Dry Ingredients: In a bowl, combine the plain flour, baking powder, salt, and sugar. Whisk thoroughly to mix all the dry ingredients evenly.
  2. 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.
  3. 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.
  4. 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.
  5. Cook Other Side: Cook the flipped pikelets for 1 minute or until they turn golden brown on the other side.
  6. Repeat Cooking: Remove cooked pikelets to a plate. Continue cooking subsequent batches of batter, adding more butter only after the third batch if needed.
  7. 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.

Find it online: https://stoveandlove.com/how-to-make-fluffy-pikelets-with-strawberry-jam-and-whipped-cream-recipe/