Pikelets are one of those awesomely easy recipes that can be whipped up in a matter of minutes, cooked and eaten straight away, no fuss.
I make the batter before I pick up the kids from school, let it sit while I go get them (letting the batter sit is not necessary though), while they are unpacking their school bag and getting changed I spoon the mixture into the frying pan.
For our family, one batch is enough for afternoon tea, but sometimes I make a double batch to have enough for afternoon tea and snack for lunch boxes the next day. Find lunchbox ideas here.
Hope you enjoy my easy pikelet recipe!
- 1 cup
- 1 large egg
- 1/2 cup of milk
- 1 teaspoon of vinegar or lemon juice
- 3 tablespoons sugar
- 2 teaspoons of melted butter
- Extra butter for your frypan
- Add the vinegar or lemon juice to the milk to sour it, and set aside.
- Sift the flour and sugar into a large bowl.
- Add eggs and whisk.
- Slowly add in milk and butter, stirring gently with wooden spoon to incorporate the dry ingredients. Then mix well until the mixture is thick and creamy.
- Let the batter sit for 10 minutes to thicken further.
- Heat a large non-stick frying pan over medium heat and brush with a little melted butter.
- Spoon tablespoons of batter into frying pan, cook for 1 to 2 minutes or until small bubbles appear on the surface. Carefully turn, cooking for a further 1-2 minutes or until cooked through. Transfer to a plate and repeat with remaining mixture.
By Kat – The Organised Housewife