Given that January 26th is Australia Day, I thought it appropriate to make some pikelets for breakfast. What is a pikelet, I hear you ask? Pikelets are essentially a small pancake, however they aren't eaten with syrup! One eats them with butter and jam and they are often served at room temperature for morning tea.
My earliest pikelet memories are at preschool. We made them in an electric frying pan and I can still remember the teacher telling us that we had to wait until the surface was covered in bubbles before we flipped them.
In any case, try them - you'll like them!
- 2 cups Self-Rising (self-raising) Flour
- 1 Tbs sugar
- 2 Eggs
- 1.5 cups milk
Mix the flour and sugar together then whisk in the eggs and milk. Allowing the batter to rest for a while helps, as with any pancake recipe.
Heat a frying pan or skillet to medium and melt some butter in it, tilting to spread. Drop tablespoons of the batter and flip when golden brown on the underside (watch for the bubbles!). Repeat, ad infinitum. The finished size of each pikelet will be about 3 inches in diameter.
Enjoy with some tea, butter and jam. Especially with my friend Katie's peach and vanilla bean!