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Pikelet British and Australian pancakes served
Freshly made drop scones served warm with butter

Classic pikelets

Author: Flavelo
Recipes Cakes and Desserts
The pikelet is an indispensable, nostalgic participant in Welsh and Australian tea afternoons. Technically the lovechild of a pancake and a scone: thicker and airier than a crêpe, but lighter than a doughnut. The secret of the batter is the interplay of baking powder and heat: in the hot pan, the batter rises suddenly, while the caramelisation of the sugar creates a distinctive, mottled golden-brown pattern on the surface. Best served warm, spread with butter, while the sponge-like inside is still steaming.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 180 kcal
🌍 Cuisine British / Australian

Ingredients

Equipment Needed

  • Non-stick frying pan (for dry frying)
  • Sieve (for aerating flour)
  • Hand whisk
  • Ladle or scoop
  • Wide spatula (for flipping)

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Sieve the flour and baking powder into a mixing bowl, then mix in the sugar and salt.

Tip: Sieving loosens the flour and removes lumps, making the batter structure more even.
2 ✓

In another vessel, beat the egg with the milk, then drizzle in the melted butter.

Tip: The fat coats the flour particles, keeping the batter more tender [Fat inhibits gluten formation].
3 ✓

Pour the liquid mixture into the dry ingredients. Whisk quickly just until the flour disappears. Do not overmix!

Tip: If you mix too long, the batter will be chewy and rubbery instead of soft [Excessive gluten development].
4 ✓

Heat up a pan over medium heat, and grease thinly with fat. Spoon small mounds of batter into the pan (approx. palm-sized).

Tip: Proper temperature is key: if the butter is just foaming but not browning, it's good.
5 ✓

Fry one side until bubbles appear on top and burst, leaving small craters that don't fill back in.

Tip: The bubbles indicate that the batter structure has set from the heat, so it can be flipped without running.
6 ✓

Flip the pikelets, and fry the other side for 1-2 minutes until golden brown.

Tip: Due to the sugar content, the batter browns quickly, watch out so it doesn't burn [Maillard reaction].

Recipe FAQ

Why did my batter go flat?
Your baking powder is probably old, or you rested the mixed batter too long, and the gas bubbles escaped before frying.
Why is the outside burnt but the inside raw?
The heat was too high. Thick batter needs time for the heat to reach the centre, lower the heat.
Can they be frozen?
Yes, freezable after cooling. Reheated in a toaster, they are almost like fresh.

Ingredients

  • 150 g Plain flour (sieved)
  • 2 tsp Baking powder
  • 3 g Granulated sugar
  • 1 pinch Salt
  • 1 pcs Egg (Size L)
  • 180 ml Whole milk
  • 20 g Butter (melted, but not hot)
  • 1 little Butter or oil for frying