Hello. You may remember me from such films as “The Secret to Making Fluffy Banana Pikelets“, a very popular recipe on the World Wide Web.
They are indeed fluffy, and they are indeed banana. And pikelet-y.
If, perchance, you have a hankering for plain pikelets (or have run out of bananas, or don’t like bananas, or it’s Tuesday, or your name is Amanda), I doth give thee my recipe for regular ole pikelets that get a regular run around here.
Just as fluffy, just as good, nowhere near as banana-y.
For big ole fat fluffy pikelets, I enjoy very much making the batter quite thick (which can run counter to other pikelet recipes), using buttermilk or milk with lemon juice/vinegar added, and a teaspoon extra of baking powder.
You’re gonna want your batter as thick as the batter above. This helps keep their shape in the pan and prevent the runny batter spreading too much before the raising agents have any chance of puffing up.
You also, as I have previously suggested, want to flip your pikelets as soon as bubbles appear and the sides look stable, in order to catch the most amount of air possible. Once they pop, it’s all over.
There, don’t they look nice?
We interrupt this program to highlight a couple of fricken adorable pikelet-eaters. BRB while I kiss their big fat cheeks.
Where was I? Oh right. Pikelets.
Ours are so damn yellow thanks to our hens who churn out the sunniest of egg yolks. We’ve got used to seeing everything with a tinge of orange these days but I am reminded when I see a picture that it’s quite vivid. Yours may not be so nuclear.
Enjoy!
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PinDescription
The old-school, tried-and-true fluffy Aussie pikelets we all grew up eating.
Ingredients
- 1 cup self-raising flour
- 1 teaspoon baking powder
- pinch of salt
- 1/2 cup milk with 1/2 teaspoon of lemon juice or vinegar and left for a few minutes to sour
- 1 tablespoon sugar
- 1 egg
- 2 tablespoons butter
Instructions
- In a large bowl combine the flour, baking powder, sugar, and salt.
- Heat your frying pan to medium. While it’s coming to temperature, melt the butter
- Add the butter, milk and egg to the flour mix and stir to combine.
- Drop dessertspoons of the batter into the frying pan and cook until bubbles appear on the surface and the sides seem semi-solid. The underside should be golden.
- Flip and cook the other side until golden.
Notes
- you could also use spelt flour
- you could add grated or small chopped fruit to the batter, or sprinkle chocolate chips over the pikelets in the pan once you’ve spooned them out
- you could also add a pinch of bicarb.
Keywords: pikelets, small pancakes, pikelet recipe, how to make pikelets, how to make fluffy pikelets
Yay the only way I eat banana is if it’s in cake or loaf form
I can MAYBE do a smoothie
This recipe requires lick-a-vision! They look so good!
Oh if only you could smell them! I fry them in butttahhhh
This is pretty much the same recipe I’ve been using since I was a daycare cook but I use plain milk not buttermilk. GREAT tip on flipping before the bubbles pop. I’d never thought of that!
They are ALWAYS a crowd pleaser around here 🙂
Oh yes I always used plain milk growing up. Who had time to sour it? WELL I DO NOW!
Long live the pikelet. They make a lot of people very happy.
My mum used to make ones like this a lot when I was a kid. With Jam and Cream. Yummo. My kids tend to call them pancakes – but they were def pikelets in my day. 🙂
Standard accompaniments, according to me! My kids like honey too though, and I think they’re off their heads.
These have made my family’s Sunday morning
I love that! Us too!
Hi if you use bicarb do u delete baking powder, can u please tell me amounts for a 2xs recipe please. Thanks for the tip on bubbles, always wondered y mine always seemed flat
Hi Kim, I would only use a little bicarb in these but I would also use baking powder at the same time. Hope they’ve worked for you!