Pikelets are an Australian food. They are basically a flatcake bokeh (click here for image reference) that is cooked on a griddle in much the same manner that crumpets cook as well.

Unlike American pancakes, the Australian pikelets can be purchased ready-made in grocery stores. Parents often pack them in their child’s school lunch or serve as a snack.

See also on our website
Aussie Food Charts for Cooking

They can also be served hot, of course, with a variety of toppings such as cream, jam and/or strawberries.

A friend of ours eats his cold, spread with butter and sprinkled with sugar. He doesn’t waste his time with a fork either. And yes, we know what you’re thinking and we agree.

Australian Recipe

Australian Pikelets

As a snack or meal, pikelets are enjoyed by young and old alike.

Ingredients

150	grams (1 cup)	flour, self-raising
	pinch	salt
¼	teaspoon	bicarbonate of soda (baking soda)
1		egg
180	ml (6 fluid ounces)	milk
40	grams (2 tablespoons)	sugar, caster (sugar, granulated)
¼	teaspoons	vanilla essence (vanilla extract)
2	teaspoons	butter, melted

Method

1.	Sift together flour, salt and soda.
2.	Place milk, egg, sugar and melted butter in the centre of the flour mixture.
3.	Beat until smooth and a thick pouring consistency.
4.	Drop onto a heated, greased pan a spoonful of batter.
5.	Cook until you see bubbles appear.
6.	Turn the pikelet over with a spatula and continue cooking until the underside is a light brown.
7.	Remove from pan and place on a cloth or between layers of paper towel to cool.

Pikelets may be eaten hot or cold. Delicious spread with jam, cream or whatever you like.  Makes 20 – 24 pikelets

We hope you enjoy this recipe!