Pikelets are as Australian as meat pies and Lamingtons. Quick to make – less than 20 minutes from start to finish – these mini pancakes are a delightful breakfast, or as a snack at any time of the day. These are really EASY Pikelets, I promise! Serve them with copious amounts of strawberry jam and cream for the true Aussie experience!
PIKELETS – an Aussie favourite!
It wasn’t until I was in my 20’s that I learned that pikelets are actually a very Aussie thing. I grew up thinking that kids all over the world were snacking on pikelets and begging their mums to make them for breakfast.
But actually, while they are well known in Australia and New Zealand (and apparently in Scotland???), the rest of the world is sadly deprived of pikelets.
Do you know what pikelets are? They are just mini pancakes! I don’t play favorites, I LOVE my pancakes, but the great thing about pikelets is that they can be eaten with your hands. It would be weird to daintily eat pikelets with a knife and fork. Just plain wrong!
The other little thing I want to share with you other than a little intro to essential Aussie grub is this very important cooking tip 😉 :
HOW TO MAKE THE FIRST PANCAKE PERFECT
Anyone who has made pancakes before would know that the first pancake comes out quite splotchy and sometimes a tad soggy, rather than perfectly light and fluffy and a beautiful golden brown. In fact, I even saw an episode of Brunch with Bobby Flay where he spoke of this exact problem.
It’s so childish of me, but I felt immense satisfaction with the knowledge that I knew something about cooking that Bobby Flay doesn’t know – that you can make the first pancake perfect, every single time.
All you need to do is melt butter in a non stick skillet, then wipe it off with a paper towel before putting the batter in the skillet. It’s a little trick I picked up from the clever folk over at America’s Test Kitchen. The pikelets in the skillet in the photo above are the first batch. They came out perfectly, just like this:
Pikelets are so popular in Australia, they are actually sold at supermarkets. It baffles me why anyone would ever buy them! I tried them once out of curiosity and they actually taste artificial. They have a weird fake vanilla-egg flavour.
But putting that, they cost a few dollars for a pack of 6 or so, whereas it would cost maybe $1 to make a dozen at home, with the added bonus that they taste so much better. And they are so fast to make, plus easier to handle in the skillet than pancakes.
An essential part of experiencing pikelets the true Aussie way is to serve them with copious amounts of jam and cream. Or lashings of butter. I’m partial to the jam and cream myself. 🙂
So whether for breakfast, for a snack, or a treat for company, I hope you give these easy Pikelets a go! And I hope you have a great weekend! – Nagi x
More Aussie favourites
-
Scones – and Lemonade Scones 3 ingredient shortcut scones!
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Pikelets
Ingredients
- 1 1/4 cups / 185g plain flour (Note 1)
- 2 1/2 tsp baking powder (Note 1)
- 2 tbsp white sugar
- 1 egg
- 3/4 cup / 185ml milk
- 1/2 tsp vanilla extra (optional)
- 2 tsp butter
To Serve
- Strawberry jam and cream (heavy cream, whipped) or butter
Instructions
- Whisk flour, baking powder and sugar in a bowl. Make a well in the centre, add egg, milk and vanilla. Whisk until the batter is almost lump free - a few small ones is ok. The batter should be the consistency in between maple syrup and tomato sauce - see photo above in post.
- Melt butter in a NON STICK skillet over medium high heat. Then WIPE all the butter off with a paper towel so there are no visible drops of oil. This is how the first batch comes out beautifully golden instead of splotchy.
- Place 2 tbsp of batter (or 1/2 filled ice cream scooper which is what I use) into the skillet. Cook until bubbles appear on the surface (see photo) then flip and cook the other side until golden (usually around 1 - 1 1/2 minutes). Repeat with remaining batter.
- Serve warm with jam and cream, or butter!
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
I spy with my little eye….evidence that Dozer’s been snacking on pikelets…… 😉 Actually, I was training him to not touch food until I give the command. He absolutely hates practicing that which is why his face is turned away, refusing to look at the pikelet or the camera. Usually he just gets up and walks away from the food, that’s how much he detests it!
Kevin | Keviniscooking says
See I thought I was a sadly deprived of pikelets American, but if they are mini pancakes, I can do that.
Everything in mini form is better, and these are no exception. Perfect, golden brown and my hands are ready for them! With copious amounts of jam and cream please. 🙂
Dozer literally made me laugh out loud. Too cute…. I know that face. Ollie! 🙂
Nagi says
Hey! I thought your boys were not allowed HUMAN FOOD! 😉
Kevin | Keviniscooking says
Oh they’re not, but that look is the same if I drop something in the kitchen. One eye on me and the other on the dropped piece of food. So funny.
Teri Giese says
Dozer is SO,the bomb.com!!So chill in every pic!?So are the pikelets,which at first glance I thought they were PIGLETS!Will be a piglet and make your pikelets!Just died,lol.Is like 10,000 degrees in Az.so am getting a fried brain!?.
Nagi says
BA HA HA!!!! Dozer IS the bomb! 🙂 Stay out of the heat Teri!!! Don’t look at the recipe I’m emailing you tonight because it’s one for the poor sods like ME here in WINTER!!!
Jules says
Hi Nagi!
I made these today and brilliant!!!!!! See I have tried probably every pancake / pikelet recipe known to man. Never found “the one”. Now I have! And the butter tip – yes!! I could never figure out how much butter to put in. Always would burn and go acrid. And the amount of batter in this recipe is great. I made 9 pikelets. Perfect. Some recipes makes so much that your standing there cooking for about half an hour. So yes yes yes. Thanks again for doing the experimenting so we don’t have to.
Isn’t it funny they are crumpets in South Africa!
Thank you jules xxxx???
Nagi says
YAAAAY!!! So glad you enjoyed these Jules! These are such a staple in my “go tos” repertoire!!! I know – crumpets??? So confusing!!!
Sarah says
I used to eat pikelets as an after-school snack when I was a kid – I’d put them in the toaster and then eat them!
Nagi says
OMG ME TOO!!!! I STILL do that!! 🙂
ingrid traute sauer says
Love your recipes, but you are wrong. these are crumpets in South Africa and is well known.
Nagi says
I didn’t know that! I love hearing that, thanks for sharing that Ingrid! N x
Tina says
Lovepikelets and so do my children and grandchildren, so whipping up a big batch for tomorrow!
Nagi says
Oooh! Hope you do Tina! N x
Belinda Farmer says
Nagi, I am a new subscriber to your blob and I look forward to your recipes in my inbox!
You are making my dinner menu so easy these days. I love to cook and its unusual for me to cook up the same meal twice, and with your recipes always looking so delicious and beautifully presented, my choices are made for me, plus they’re delicious!
I love your food photography!
Well done on a wonderful resource!
Nagi says
Thanks for reading Belinda! I’m so glad you’re enjoying my recipes! N x
Shalryn says
Pikelets are all over the world. They just aren’t actually called pikelets all over the world. So, being from Canada and very familiar with mini pancakes, but a total tyro when it comes to pikelets, I have to ask: how to you pronounce “pikelets”? Is it “pike” + “letts”, or is it “pickle”+”etts”? I realize that the pronunciation doesn’t affect how deliciously light and fluffy and decadent yet guilt-free-feeling these piklelets were for breakfast with fresh strawberries under fresh blueberry compote and some nice, smoky, salty bacon on the side, but inquiring minds want to know. 🙂
Nagi says
“pike” + “letts”!!!! I ADORE that you asked that Shalryn!!! N x
Peggy says
I chuckled when I read Shairyn comments because being a fellow Canadian I just call them pancakes. I love the name pikelets but I am afraid my friends and vistors would think I am serving them a meal of freshly caught pike fish from the lake where we live by. My recipe is similar to Nagi except I frequently add half buttermilk and half milk with my mixture. I just mix the liquid to wet the flour mixture to smooth out the big lumps and let set for a few minutes. I then add the amount of mixture to the size I want to the wipe buttered pan. They alway turn out fantastic and many of my guests go home with a full tummy and the recipe to keep as a souvenir of their visit here in Northern Ontario
Nagi says
I keep hearing about pike fish from other Canadians!! I never heard of pike fish before 🙂 Ooh, buttermilk always makes brilliant pancakes / spikelets! I bet no one ever leaves your house with an empty stomach…… 😉 N x
Eva says
It’s pike + letts, Shalryn. 🙂
Nagi says
You are so sweet Eva, I’m grinning like an idiot reading this!!! LOVE IT! N x
Ada says
Hey Nagi, I LOVE making pikelets for brekky on a flat nonstick teppanyaki grill pan over my gas stove. Your photos are always so beautiful, I am drooling just looking at them…. the piketlets are so thick and fluffy… My variation of this recipe contains icing sugar in lieu of plain sugar which gives it a more stretchy consistency due to the cornflour I think ? so they never come out fluffy. I will be trying your recipe for brekky for sure , some will go straight to my kids school recess / little lunch as they taste great at room temperature also with some strawberry jam in between like a sandwich. 🙂 You are totally right about store bought pikelets. I think they are foul with an artificial after-taste and not to mention the added preservatives in them. I am SO very impressed by Dozer’s determination to ignore the totally irresistible pikelet loaded with cream and jam right below his nose. I reckon Albert will fail this test even before the pikelet reaches the floor. He would have gobbled it up straight off my hands in 1 second flat. My boy has no table manners or self control when it comes to food and feeding ! Dozer is one very amazing & well trained pup !! axx
Nagi says
Oooh! I will bring some of these to the beach one weekend!!! PS Alby can totally learn this. Dozer is much more of a pig than him!!!!
Eva says
Whoops, I didn’t know the first batch were stigmatized. I’ve always called them “cook’s treat”! Mmmm, excess butter.
These are handy for anything. I’ve even made ham and cheese sandwiches out of pikelets. .
Nagi says
I never complained about the first dodgy batch!!! I’m always for “cook’s treats”!!! N x
Adam says
Pikelets are known in the British Isles since time began methinks. First mentioned in writing in 1382 by a bible translator. The word originated from Welsh and change to anglo saxon. The pikelet was a poor mans version of crumpets.
The yummy recipe you have is known to us as drop scones in England, strange how words move around 🙂
Nagi says
Woah! I love reading the history, thank you! 🙂 Totally happy having this poor mans version of crumpets! N x
Sarah Smith says
, WOW, Nagi — I am so happy for this pikelets it’s a wonderful and easy to make it quickly
thank you so much for this recipes>
Nagi says
They sure are super fast and easy!! N x
Tania/ My Kitchen Stories says
I didn’t think picklets were Australian. I used to get embarrassed when my grandmother served them. I thought they were really daggy. Lol
Nagi says
Daggy??? Whaaaaattt????
Eha says
OMG Dozer! Don’t tell Mom!! Have known about pikelets for more years than she has been alive, but they are not part of my repertoire either . . . but do look appetizing and hope many find them hugely appealing for tomorrow morning’;s breakfast !!
Nagi says
He was hoping you could just reach through the screen and wipe off that cream from his nose so he can LICK it off your finger!! 😉
Eha says
And that wold have been such a fun experience for both of us!!
Dade says
Pancakes, of course! They are as essential to life as the wheel, or running hot water, or. French fries. Actually, pancakes are among the first great inventions of the human race, made after the shape of Earth. Indeed. 🙂
Nagi says
BA HA HA! You are SO RIGHT Dade!!! My essentials in life include: cheese, fresh bread, potatoes in every form and PANCAKES!!!! N x
Old Owl says
Nagi, I was brought up eating pikelets in the north of England (in Yorkshire) and they were a staple of life as far as I was concerned. I am gratified to know that they have survived here in Australia, for I think they are extinct in the old country. I think I’ll give these a go this morning!
Nagi says
Noooo!!!! Extinct?? I feel so very English every time I make them!!!
ann says
Aw c’mon Dozer, man up! She is doing a good job training you for this. A big bad person might try to poison you one day and you will know not to gobble it down. Besides, look at the reward.
Oh and tell Nagi that I used to know these little numbers as Scotch pancakes (in Scotland) but now know them as pikelets and I 100% agree with her about the bought ones..yeeeuuuk
Nagi says
I can’t believe I’ve never heard of Scotch pancakes!!! I thought the Scots called these spikelets too! PS I have passed your message onto Dozer. He was not impressed. 😉 N x
Elizabeth says
The cream that you mention is clotted/Devon ?
I was taught to cook with cast iron and have always used the apply oil/butter then wipe technique. Because bitter has such a low browning/burning point do you make them at a lower temp?
Guess what we are having for Sunday breakfast? Yummy
Nagi says
Oooh! Hope you do try these Elizabeth! I just whipped a heavy cream 🙂 Thank you for the question though, I will update the recipe!
tj says
I first learned of pikelets years ago reading harlequin books by Essie Summers..didn’t have internet then, so the search for what they were was more difficult! Our whole family enjoyed pancakes out of hand! Easy to take in the car to school with peanut butter maybe rolled up if we had time. I have decided that every culture has it’s pancake–some savory and some sweet, some to use as a scoop for a meal. And we all have a meat pie of some kind. I look forward to finding out how to make the lamb thing.
Nagi says
I think you’re right TJ, every culture has their own form of pancakes! And fried chicken too – that’s my theory! N x
NJGiGi says
Hi, never heard of these in New Jersey. When I first read the name I thought they might have Pike fish in them. But, they don’t and this is the exact recipe I use for my pancakes. They come out about 1/2 inch in width, and very yummy. I agree with Hillary about being called “silver dollars”. I used to make them for my little ones. Also, what are Lamingtons? Thank you for all the delicious recipes. I recently bought a laptop for my kitchen counter because I keep coming back to your daily recipe all the time and didn’t want to keep printing up the recipe. So convenient.
Nagi says
I’m so happy to hear you look at my recipes regularly!!! Thank you so much for reading 🙂 You’re spot on, this is simply a pancake recipe it’s just that we make them smaller and call them pikelets! Lamingtons are a vanilla sponge cake that are coated in chocolate then coconut. Very traditional Australian cake!!! I really can’t believe I haven’t come across Silver Dollars during my travels in America. I must find them next time – hopefully in a real classic old style diner!