Small, thick pikelets griddled until fluffy and finished with a generous drizzle of golden syrup.
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.
Serves 4
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.
Let the batter rest 10 minutes while you heat the pan.
Heat a griddle or nonstick skillet over medium heat and brush lightly with butter.
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.
Stack the warm pikelets and drizzle generously with golden syrup before serving.
Don't overmix the batter -- a few small lumps are fine and overmixing develops too much gluten, making the pikelets tough instead of tender.
Keep the pikelets small, about 2 to 3 tablespoons of batter each, which is what gives them their characteristic thick, small shape rather than a thin, wide pancake.
Keep cooked pikelets warm under a clean towel while you finish the batch, since they're best served all together while still warm.
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.
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.
Pikelets are a longstanding staple of Australian and New Zealand home baking, historically served at afternoon tea, and remain a common treat made by home cooks of all skill levels, often one of the first things children learn to bake.
Pikelets are smaller and slightly thicker than a typical pancake, traditionally served for afternoon tea rather than as a full breakfast stack, though the batter itself is quite similar.
Yes, mix 1.5 cups all-purpose flour with 2.25 teaspoons baking powder and a pinch of extra salt as a substitute for self-rising flour.
Maple syrup or honey both work as substitutes, though they'll give a noticeably different flavor than golden syrup's distinct caramelized sugar taste.
Per serving (140g / 4.9 oz) · 4 servings total
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