Australian Pikelets with Golden Syrup

About This Recipe

Pikelets are Australia's answer to the small pancake, thicker and smaller than an American pancake but larger than a Scotch pancake, traditionally served for afternoon tea alongside jam and whipped cream, or simply drizzled with golden syrup for a quick breakfast. The batter is a straightforward mix of flour, egg, milk and a raising agent, but the small size and thicker consistency compared to a full-sized pancake are what define a proper pikelet. Golden syrup, a thick, amber, treacle-like syrup made from sugar cane, is the traditional topping across Australia and New Zealand, valued for its rounder, more caramelized flavor compared to maple syrup. Cooking the pikelets on a moderately hot griddle, flipping only once the bubbles on the surface stay open, is the same fundamental pancake technique used worldwide, just scaled down to a smaller, thicker format. Served warm in a stack with golden syrup pooling over the top, or cold with jam and cream at afternoon tea, pikelets are a beloved, simple staple of Australian home baking, the kind of thing many people learn to make as children.

Ingredients

Serves 4

• 1.5 cupsself-rising flour
• 2 tbspgranulated sugar
• 0.25 tspfine sea salt
• 1egg
• 1 cupmilk
• 2 tbspmelted butter(plus more for the pan)
• 0.5 cupgolden syrup(for serving)

Instructions

1. 1

   Mix the batter

   Whisk flour, sugar and salt together. In a separate bowl, whisk egg, milk and melted butter, then fold into the dry ingredients until just combined -- a few small lumps are fine.

2. 2

   Rest the batter

   Let the batter rest 10 minutes while you heat the pan.

3. 3

   Heat the griddle

   Heat a griddle or nonstick skillet over medium heat and brush lightly with butter.

4. 4

   Cook the pikelets

   Drop tablespoonfuls of batter onto the griddle, leaving space between each. Cook 2 minutes until bubbles form on the surface and stay open, then flip and cook 1 to 2 more minutes until golden.

   Wait for the bubbles on top to stay open rather than closing back up before flipping -- this is the clearest sign the underside has set properly.

5. 5

   Serve

   Stack the warm pikelets and drizzle generously with golden syrup before serving.

Variations

• •

  Savory pikelets: omit the sugar and serve topped with smoked salmon and cream cheese for a savory afternoon tea version.

• •

  Fruit pikelets: fold in a handful of blueberries into the batter before cooking.

• •

  Classic afternoon tea style: serve cold with a dollop of jam and whipped cream instead of golden syrup.

Storage

Store cooled pikelets in an airtight container at room temperature up to 2 days, or refrigerate up to 5 days. Reheat briefly in a toaster or dry skillet before serving.

Frequently Asked Questions