Wednesday, 4 January 2012


From Wikipedia, the free encyclopedia

Pikelet may refer to:
  • Pikelet, an alternative name for a crumpet
  • Pikelet, a type of pancake found in Australia and New Zealand
  • Pikelet, stage name of Australian musician Evelyn Morris
Today I discovered that English people don't know what a pikelet is. In the same way that my boyfriend confounded everyone at his work by calling a children's slide a "slippery-dip", today the word "pikelet" came out of my mouth to looks of blank incomprehension. How people can live without pikelets is beyond me. Like a scone, but quicker and more melt-in-your-mouth, pikelets are the perfect afternoon snack topped with jam and cream. They are also ridiculously easy.

You'll need:

1 cup of flour
1 cup of milk
1 teaspoon baking powder
1 egg
1 tablespoon sugar
50 grams of butter

To serve: jam and butter or cream

Place the flour, sugar and baking powder in a large mixing bowl. Instead of sieving the flour, I usually give it a quick whisk, which has the same effect.

Drop in the egg.

Add the milk.

Whisk together into a thick batter. Don't worry if there are lumps.

If the batter is very thick, add a little more milk until it is of a good pouring consistency.

Take the 50 grams of butter and melt in a large frying pan. Pour the melted butter into the mixture, whisking all the time. Re-heat the pan, and pour about 1/2 a cup of the mixture onto the pan - a soup ladle is useful for this. I used a pikelet shaper for mine (thanks Sylvia!).

Wait until you see the air little holes appear, then flip.

Serve warm with jam and butter, or cream if you have it. The batter can be kept in the fridge for a day or two.

This batter can of course be used for American-style pancakes as well, great for brunch with fried bacon, bananas and maple syrup.


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