Uploaded April 2025 | Updated September 2026, 2 weeks ago
Recipe ⬇️ or print: recipetineats.com/pikelets
Pikelets! Silver dollar pancakes. Drop scones. Mini hotcakes. Whatever you know these as, these baby pancakes are absolutely irresistible! Serve for breakfast or morning or afternoon tea with copious amounts of jam and cream. - N x ❤️
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Pikelets
INGREDIENTS
1 1/4 cups plain flour / all purpose flour (185g)
2 1/2 tsp baking powder
2 tbsp white sugar
Pinch of salt
1 large egg (~55g/2oz in shell)
3/4 cup 185ml milk (185ml)
1/2 tsp vanilla extract
2 tsp butter, for cooking
To Serve:
Strawberry jam and cream (heavy cream, whipped)
1. Whisk flour, baking powder, salt and sugar. Make a well in the centre, add egg, milk and vanilla. Whisk until the batter is almost lump free - a few small ones is ok. The batter should be the consistency of thick honey.
2. Melt 1 tsp butter in a non-stick pan over medium high heat (medium for strong stoves). Then wipe most of the butter off with a paper towel so there are no visible drops of butter. This makes the first batch cook nicely instead of extremely splotchy on the surface (visual only).
3. Pour ~2 tbsp batter into the pan and coax into 7.5cm/3” rounds. Cook until bubbles appear on the surface and when 4 or so pop, flip (1 – 1.5 min each side). Repeat with remaining batter.
4. Serve warm with jam and cream, or butter!
Recipe ⬇️ or print: recipetineats.com/pikelets
Pikelets! Silver dollar pancakes. Drop scones. Mini hotcakes. Whatever you know these as, these baby pancakes are absolutely irresistible! Serve for breakfast or morning or afternoon tea with copious amounts of jam and cream. - N x ❤️
––––––––––-
Pikelets
INGREDIENTS
1 1/4 cups plain flour / all purpose flour (185g)
2 1/2 tsp baking powder
2 tbsp white sugar
Pinch of salt
1 large egg (~55g/2oz in shell)
3/4 cup 185ml milk (185ml)
1/2 tsp vanilla extract
2 tsp butter, for cooking
To Serve:
Strawberry jam and cream (heavy cream, whipped)
1. Whisk flour, baking powder, salt and sugar. Make a well in the centre, add egg, milk and vanilla. Whisk until the batter is almost lump free - a few small ones is ok. The batter should be the consistency of thick honey.
2. Melt 1 tsp butter in a non-stick pan over medium high heat (medium for strong stoves). Then wipe most of the butter off with a paper towel so there are no visible drops of butter. This makes the first batch cook nicely instead of extremely splotchy on the surface (visual only).
3. Pour ~2 tbsp batter into the pan and coax into 7.5cm/3” rounds. Cook until bubbles appear on the surface and when 4 or so pop, flip (1 – 1.5 min each side). Repeat with remaining batter.
4. Serve warm with jam and cream, or butter!
