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Pikelets
Little thick pancakes for afternoon tea
Pikelets are the small, thick pancakes Kiwi and Aussie kids learn to make first, cooked for afternoon tea in farmhouse kitchens from the Waikato to Tasmania and served with butter and jam, or jam and whipped cream. They are ready in 20 minutes and are best eaten warm. A common mistake is a pan that's too hot; they brown outside before the centre sets. Chef's tip: flip them when bubbles have popped on the surface and the edges look dry.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 5 ½ oz self-raising flour
- 2 tbsp caster sugar
- 1 pinch salt
- 1 egg
- ¾ cup milk
- 1 tbsp golden syrup
- ⅔ oz buttermelted, plus a little for the pan
- 4 tbsp raspberry jamto serve
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Method
0/3 doneStep 1: Mix 5 ½ oz self-raising flour, 2 tbsp caster sugar and 1 pinch salt. Whisk 1 egg, ¾ cup milk, 1 tbsp golden syrup and ⅔ oz butter and stir into the flour until just smooth.
3 minStep 2: Heat a non-stick frying pan over a medium-low heat and brush lightly with butter. Drop dessertspoonfuls of batter in, 6 cm across. Cook for 1–2 minutes until bubbles pop on top, then flip and cook 1 minute until golden and springy.
15 minStep 3: Cool slightly in a clean tea towel and serve with butter and 4 tbsp raspberry jam.
2 min
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 8 g
- Carbs
- 42 g
- Fat
- 9 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pikelets take?
- About 20 minutes in total: 5 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of self-raising flour?
- Plain flour + 2 tsp baking powder per 150g (1 cup).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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