Classic Pikelets with Strawberry Jam and Whipped Cream Recipe
Deliciously soft and fluffy Pikelets, a classic Australian-style mini pancake, perfect for breakfast or afternoon tea. These pikelets are quick to make with simple ingredients and are served warm with strawberry jam and whipped cream for a sweet treat.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: Approximately 12 pikelets 1x
- Category: Breakfast
- Method: Frying
- Cuisine: Australian
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 recommended, any type including non-dairy is fine)
- 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, whisk together the plain flour, baking powder, salt, and sugar until well combined.
- Add wet ingredients: Make a well in the center of the dry ingredients and add the egg, milk, and vanilla extract. Whisk until the batter is mostly smooth and free of lumps. The batter should have the consistency of thick honey – thinner than tomato sauce but thicker than maple syrup.
- Prepare pan: Heat 1 teaspoon of butter in a non-stick pan over medium-high heat (or medium heat if your stove runs hot). Once melted, use a paper towel to wipe away most of the butter so that no visible drops or bubbles remain in the pan.
- Cook pikelets: Drop approximately 2 tablespoons of batter into the pan and gently shape into rounds about 7.5cm (3 inches) wide. An ice cream scoop with a lever works great for portioning. Cook about 4 pikelets at a time.
- Flip pikelets: Cook until bubbles form on the surface and at least four bubbles have popped, about 1 1/2 minutes. Flip each pikelet confidently and cook the other side for about 1 minute until golden brown.
- Continue cooking: Remove cooked pikelets onto a plate. Cook remaining batter in batches, adding extra butter starting from the third batch as needed.
- Serve: Serve the pikelets warm topped with strawberry jam and whipped cream, or with butter if preferred.
Notes
- Use full-fat milk for the best taste and texture, but any milk (including non-dairy) works.
- The consistency of the batter is key for fluffy pikelets – adjust milk or flour slightly if needed.
- Wiping away excess butter ensures pikelets don’t get too greasy and helps them brown evenly.
- Cook in small batches to maintain consistent heat in the pan.
- Pikelets are best enjoyed fresh and warm but can be reheated gently if needed.
Keywords: pikelets, Australian pancakes, mini pancakes, breakfast, easy pancake recipe, fluffy pancakes, quick breakfast, sweet breakfast
