Pikelets recipe


It’s important you let the batter rest for a period of 10-15 minutes before cooking.
These pikelets taste great hot or cold.
They taste great with jam, cream, fresh fruit, such as banana or even just plain butter. Or add some lemon and a little sugar on top. The choice is yours.


1 cup self-raising flour
1/4 teaspoon bicarbonate of soda
1/4 cup caster sugar (optional)
1 egg, beat lightly
3/4 cup milk
1 tblsp, melted butter


Sift flour and bicarb soda together
Add the sugar (although try without it)
Make a well in the middle of the dry ingredients
Slowly stir in the egg and milk until the batter becomes smooth (no lumps please)
Add the melted butter to the mixture
Rest 15 minutes.
Heat a frying pan (something that doesn’t stick)
Brush with butter.
Now pour the batter into the pan, roughly three in a pan – to give you an idea of the size. They will spread as the batter goes in.
Cook 1-2 minutes, you will see bubbles start to appear and then you know.
Cook 1 minute further, until golden.
Brush pan with butter between batches.
Transfer cooked pikelets to a plate where they will snapped up before you know it.

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