Description
This classic Pikelets recipe offers soft, fluffy mini pancakes that are quick and easy to make. Perfect for breakfast or a light snack, these bite-sized delights are best served warm with strawberry jam and whipped cream, capturing the comforting flavors of traditional homemade treats.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups plain flour (all-purpose flour)
- 2 1/2 tsp baking powder
- 2 tbsp white sugar
- Pinch of salt
Wet Ingredients
- 1 large egg (50-55g / 2 oz in shell)
- 3/4 cup milk (full fat preferred, non-dairy acceptable)
- 1/2 tsp vanilla extract (optional but recommended)
For Cooking and Serving
- 2 tsp butter
- Strawberry jam
- Whipped cream
Instructions
- Whisk dry ingredients: In a bowl, combine the plain flour, baking powder, sugar, and salt thoroughly.
- Add wet ingredients: Create a well in the center of the dry ingredients, then add the egg, milk, and vanilla extract. Whisk until the batter is almost lump-free and has a thick honey-like consistency, which is thicker than maple syrup but looser than tomato sauce.
- Prepare pan and butter: Melt 1 teaspoon of butter in a non-stick pan over medium-high heat (or medium heat if your stove runs hot). After melting, use a paper towel to wipe most of the butter off the surface so there are no visible butter drops or bubbles.
- Form and cook pikelets: Drop approximately 2 tablespoons of batter into the pan, coaxing it into 3-inch (7.5 cm) round shapes. Cook about four pikelets at a time.
- First side cooking: Cook the pikelets until bubbles appear on the surface. Once four or more bubbles have popped (about 1 1/2 minutes), flip the pikelets confidently to cook the other side.
- Second side cooking: Cook the flipped side for 1 minute or until golden brown.
- Continue cooking batches: Transfer cooked pikelets to a plate and continue cooking the remaining batter. You only need to add more butter starting with the third batch.
- Serve: Serve the pikelets warm with strawberry jam and whipped cream, or simply with butter for a delightful treat.
Notes
- Note 1: Plain flour can be substituted with all-purpose flour without affecting the texture.
- Note 2: Monitoring batter consistency is key—too thick batter will produce dense pikelets, too thin will spread too much and be flat.
- Note 3: Removing excess butter from the pan ensures pikelets cook evenly and do not become greasy or bubble excessively.
