Pikelets
Small, thick pancakes made from a self-raising flour batter and cooked on a dry pan. Makes 16 in 20 minutes.
Photograph credit: Pikelets by jules · CC BY 2.0 · Wikimedia Commons
Pikelets are small, and the pan does the work. A mixture of flour, egg, milk and sugar, dropped by the spoonful onto a pan that is hot and nearly dry, rises into thick rounds that are golden on both sides.
The pan should be medium heat. Test with one pikelet: if it browns in under a minute, the pan is too hot; if it takes more than 2, too cool.
The batter is thicker than for crepes, and drops from a spoon in a round that holds. Do not overmix; a few lumps are fine. Beating it hard develops the gluten and the pikelets turn out tough.
Turn them when bubbles appear on the surface and burst, and the edges look set. They need only 1 minute on the second side. Serve with butter and jam, or cream. A pikelet is a good first thing for a child to cook, as the batter is forgiving and the pan is easy to read. Serve them warm with butter, or cold with jam and cream, and a plate of them disappears quickly at an afternoon tea.
Questions About Pikelets
How long does Pikelets take to make?
About 20 minutes in total — 10 minutes of preparation and 10 minutes of cooking. The recipe serves 16.
What are the key tips for making Pikelets?
Do not overmix the batter; some lumps are fine. Grease the pan lightly each time; too much butter makes them greasy. Keep the heat at medium so they brown evenly.
What should I serve with Pikelets?
Butter and jam; Whipped cream; Fresh berries; Cup of tea.
Can Pikelets be made ahead or frozen?
Best eaten fresh. Keep in an airtight container for up to 2 days or freeze for 1 month.
Is Pikelets suitable for a special diet?
This recipe is vegetarian, low-carb and keto. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Pikelets?
About 71 kcal per serving, with 2 g protein, 9 g carbohydrate and 3 g fat. The figures are calculated from the ingredient list and are an estimate.
How to Make Pikelets
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
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Mix the flour, sugar and salt in a bowl. Whisk the egg, milk and melted butter together and pour into the dry ingredients, stirring until just combined.
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Heat a non-stick frying pan over medium heat and wipe with a little of the butter.
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Drop tablespoons of batter into the pan, spaced apart. Cook for 1 to 2 minutes until bubbles appear and burst.
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Turn and cook for 1 minute more until golden. Repeat with the remaining batter, greasing the pan lightly each time.
Worth Getting Right
- Do not overmix the batter; some lumps are fine.
- Grease the pan lightly each time; too much butter makes them greasy.
- Keep the heat at medium so they brown evenly.
Common Substitutions & Variations
- No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.
What to Serve With It
Butter and jam · Whipped cream · Fresh berries · Cup of tea
Leftovers and Storage
Best eaten fresh. Keep in an airtight container for up to 2 days or freeze for 1 month.
Pikelets Nutrition Facts
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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