Years ago my mum’s friend Maggie shared her pikelet recipe with us and it has long been a family favourite. I have a photo of it saved in my phone, so I can make them whenever I want.
Now I hadn’t been entirely sure of the difference between pikelets and pancakes. After a quick google I now believe that the ingredients are pretty much identical, just in slightly different quantities, so it mainly to do with the texture of the batter. I’ve always preferred a thicker, fluffier pancake, so this is why I’m such a fan of this recipe…. but I always at least double it and sometimes splash in a touch more milk.
- 1 Cup Self Raising Flour
- 1/2 Teaspoon Bicarbonate Soda
- 1 Egg
- 1 Teaspoon White Vinegar
- Pinch of Salt
- 3 Tablespoons of Caster Sugar
- 1/2 Cup Milk
- 2 Teaspoons Melted Butter
- Sift dry ingredients into a bowl. You don’t necessarily need to sift caster sugar, but just make sure it doesn’t have any lumps.
- Add egg, milk, vinegar and butter.
- Beat with a wooden spoon until smooth and thoroughly mixed.
- Add spoonfuls of batter into a hot frying pan (ideally a non stick pan, just to make life easier) and turn over when you see little bubbles form in the batter. Aim for a golden brown colour. For the first one, just put one spoonful in so you can get used to the heat of the pan and adjust as needed. The sacrificial pancake… usually still tastes fine though and will sustain you as you cook the rest 😉
- Eat them up.
Most recently I enjoyed a stack with maple syrup some beautiful fresh berries and a dollop of double cream. But they work with all the classics – lemon and sugar or Nutella or jam or oooo icecream! Choices a plenty. Enjoy this recipe. It’s one I treasure.