Pikelets with Strawberry Jam and Whipped Cream Recipe
Delicious and fluffy Australian-style pikelets, perfect for a sweet breakfast or tea-time treat. These small, thick pancakes are cooked on the stovetop and served warm with strawberry jam and whipped cream or butter for a comforting and easy recipe that everyone will love.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 12 pikelets 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Australian
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups plain flour / all-purpose flour
- 2 1/2 tsp baking powder
- 2 tbsp white sugar
- Pinch of salt
Wet Ingredients
- 1 large egg (50-55g / 2 oz in shell)
- 3/4 cup milk (full fat preferred, any type including non-dairy is fine)
- 1/2 tsp vanilla extract (optional but recommended)
For Cooking and Serving
- 2 tsp butter
- Strawberry jam
- Whipped cream
Instructions
- Whisk dry ingredients: In a bowl, combine the plain flour, baking powder, salt, and white sugar. Whisk them together until evenly mixed.
- Add wet ingredients: Make a well in the center of the dry mixture and add the egg, milk, and vanilla extract. Whisk these carefully until the batter is mostly smooth with very few lumps. The consistency should resemble thick honey—thinner than tomato sauce but thicker than maple syrup.
- Prepare the pan: Heat 1 tsp of butter in a non-stick pan over medium-high heat (use medium for very hot stoves). Once melted, use a paper towel to blot away excess butter so no visible pools or bubbles remain. This prevents greasiness and ensures even cooking.
- Cook the pikelets: Using approximately 2 tablespoons of batter per pikelet, drop the batter into the pan and gently spread it into about 7.5 cm (3 inch) rounds. An ice cream scoop with a lever can help portion batter evenly. Cook about four pikelets at a time.
- Flip at bubbles: Cook on the first side until bubbles form on the surface and at least four bubbles have popped; this usually takes around 1 and 1/2 minutes. Flip confidently with a spatula and cook the other side for about 1 minute or until golden brown.
- Keep cooking: Remove cooked pikelets to a plate and continue with the next batches. Add more butter only when you start cooking the third batch to prevent burning and excessive grease.
- Serve: Serve warm topped with strawberry jam and whipped cream, or simply with butter for a delightful treat.
Notes
- Use full-fat milk for best flavor and texture, but any milk including non-dairy alternatives will work fine.
- The batter consistency is key; it should be pourable but thick enough to hold shape on the pan.
- Blotting excess butter from the pan before cooking helps avoid greasy pikelets and ensures golden edges.
- If you don’t have vanilla extract, you can omit it without a big impact on the final flavor.
- Pikelets are best eaten fresh and warm but can be gently reheated if needed.
Keywords: pikelets, Australian pancakes, breakfast, sweet snack, quick pikelets, stovetop recipe
