Aussie Pikelets

Aussie Pikelets

As a child, one of my fondest memories was when my mother would cook us pikelets. What are pikelets you might ask? They are known the world over by many different names. In Russia they’re called Blinis, in Scotland they’re known as Dropped Scones. In America you could loosely call them pancakes. They’re very yummy and extremely easy to make.

When visitors would call, before they’d actually come through the front door, my mother would have the mixture made up and ready to go on the frypan. Certainly a great standby for those surprise visitors.

I think it’s safe to say that the Pikelet is a very Australian iconic food, and yes, it’s also common in New Zealand.

Any manner of accompaniments can be eaten with pikelets – savoury or sweet. My favourite is butter and jam, and I also like jam and crème. I have a friend who makes them for her children at breakfast time, and includes bacon and eggs.

Whichever way you choose to eat pikelets, I recommend you have a go at this Aussie Icon. They are very best eaten straight from the pan, nice and warm. Yum!!

Here’s the recipe.
  • One cup of Self Raising Flour (if you don’t have Self Raising, use Plain Flour and add a teaspoon of Baking Powder).
  • Half a cup of sugar (I like to use caster sugar, or sugar than is finely milled).
  • 1 egg (a large egg is good).
  • 1 Teaspoon of vanilla essence
  • About half a cup of milk (depends on how runny you want your pikelets.)

  • Method:

  • Put the flour and sugar in a bowl.
  • Beat the egg lightly in another container
  • Add the vanilla to the egg.
  • Make a well in the centre and pour the egg and vanilla mixture into the centre.
  • I like to use an egg whisk to beat up the pikelet mixture.
  • Add a little milk at a time; gently fold the flour mixture into the wet mixture. Be careful not to over beat at this will make the pikelets rubbery.
  • Continue to add the milk a little at a time until you have the consistency of thick soup.
  • Put butter on the hot fry pan, and drop large spoonfuls of the mixture onto the hot pan. When little bubbles appear on the top, quickly flip over and leave for a maximum of 30 seconds.

  • Put on a plate that has a clean tea towel on it. Wrap the pikelets to keep them warm till the batch is cooked.

    Related Articles
    Editor's Picks Articles
    Top Ten Articles
    Previous Features
    Site Map

    Content copyright © 2023 by Judie Bellingham. All rights reserved.
    This content was written by Judie Bellingham. If you wish to use this content in any manner, you need written permission. Contact Judie Bellingham for details.