Pikelets are like small thin pancakes that are served at morning tea. We like them for breakfast too. They can be served cold with butter and jam, with cream and our favourite is warm with lemon juice and sugar.
I use natural yoghurt. I have used flavoured yoghurt before and reduced the sugar. They still taste great.
Heat griddle or frying pan to a medium heat. Spray with oil or use butter to grease the pan.
Mix all ingredients together using a Bamix or stick blender.
Use 1/8 cup measure to dollop mixture onto the pan. When there are lots of bubbles on the top of each pikelet and it has lost its ‘wet’ look, turn over. (Just as you would with regular pankcakes.) After 1 minute, remove pikelet to a plate.
Serve.
Suggestions for serving….
*buttered
*jam and cream
*lemon and sugar
*Vegemite (if you are game!)
Prep: Cook:
Serves: 10 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 1 Level: Easy
Prep: Cook:
Serves: 11 Level: Easy
Prep: Cook:
Serves: 1 Level: Easy
3 Comments
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clrand on 9.25.2010
Hi Bindi–
I tried these today and they have a marvelous taste. I do have a question though. The batter was very liquid and ran right off the griddle. Should I have only tried cooking only one at a time, in a skillet, instead? I ended up adding another 1/2 cup of flour. While it was still quite a thin batter, I was able to put more than one on the griddle if I was careful.
Any advice/insights would be greatly appreciated! And be sure that despite my little mishap, they were loved and are already all gone.
Thanks!
Collette
manaphraim on 8.20.2009
Bindi, you were doing so good until you mentioned Vegemite.
I’m not game!
I am game to make your pikelets.
Thank you for sharing.
Sidenote: My husband was born in Australia during the war.
My mother-in-law had the most-enjoyable accent!
I miss her.
Holly on 8.20.2009
HAS to be strawberry jam on these – great recipe!