Description
Soft, fluffy pikelets with a lightly sweet vanilla aroma, cooked until golden and served warm with jam and whipped cream. A quick and comforting classic for breakfast, snack time, or afternoon tea.
Ingredients
Scale
- 1 cup self-raising flour
- 1 tablespoon caster sugar
- 1 pinch salt
- 1 large egg, lightly beaten
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon butter, melted, for brushing the pan
- Jam, for serving
- Whipped cream, for serving
Instructions
- Preheat a nonstick skillet or griddle over medium heat.
- In a medium bowl, whisk together the self-raising flour, caster sugar, and salt.
- Add the beaten egg, milk, and vanilla extract, then whisk until the batter is smooth, thick, and pourable. Let it rest for 5 minutes.
- Brush the warm pan lightly with melted butter.
- Spoon about 1 tablespoon of batter per pikelet into the pan, leaving space between each one.
- Cook for 1 to 2 minutes, until bubbles appear on the surface and the edges look set.
- Flip and cook for about 1 minute more, until golden and cooked through.
- Transfer to a plate and repeat with the remaining batter, brushing the pan with more butter only if needed.
- Serve warm with jam and whipped cream.
Notes
- For even cooking, keep the heat at medium rather than high.
- If the batter feels too thick, add a small splash of milk.
- If using plain flour instead of self-raising flour, add 2 teaspoons baking powder.
- These are best served warm, but they also reheat well for later.