Best Pikelets Recipes

YUMMY PIKELETS

Steps:

• Sift the flour into a medium bowl, and stir in the sugar. Make a well in the center, and add the egg. Stir with a wooden spoon while gradually pouring in the milk until you reach the consistency that you prefer. Thicker pikelets will need a thick batter, while thin pikelets will need a thin batter. Stir in melted butter last, beating until smooth.
• Heat a skillet over medium heat. Coat with cooking spray. Drop by large spoonfuls onto the hot skillet. Pikelets should be about 2 inches across. Flip when bubbles appear on the surface, and cook until browned on the other side.

PIKELETS (SCOTTISH PANCAKES)

Steps:

• Sift together the flour, sugar, and baking soda in a large bowl. Slowly add the egg and milk while stirring continually until smooth.
• Place a skillet over medium heat. Lightly coat the surface of the skillet with butter. Pour 1/8 cup of batter into the skillet. Cook until bubbles begin to appear on the surface of the batter; flip and continue to cook until lightly browned on the bottom, 1 to 2 minutes each side. Reapply butter to the skillet between batches.

SAVOURY CORN PIKELETS

Steps:

• Place all the ingredients in a bowl and beat well for about 3 minutes until batter is smooth.
• Heat a non stick fry pan and cook tablespoonfuls of mixture until they are bubbly and holey on the top surface. Carefully turn the pikelets over and cook the other side. If you don't have a non-stick fry pan then use a smidge of oil in a regular pan.

PIKELETS

Steps:

• Sieve the dry ingredients, then add sugar. Mix with the milk and eggs until a thick batter is formed.
• Place tablespoon of batter onto a hot greased griddle. Do this for each pikelet. Keep at a steady heat. Turn pikelet when bubbles appear and burst.
• When cooked, cover with a dry cloth. Though they are nice on their own, they are best served with jam and cream or just butter.

SCOTTISH PANCAKES (PIKELETS)

Steps:

• Sift together the flour, sugar, and baking soda in a large bowl. Slowly add the egg and milk while stirring constantly until smooth.
• Place a skillet over medium heat. Lightly coat with butter.
• Pour 1/8 cup of batter into the skillet. Cook until bubbles appear on the surface of the batter; flip and continue to cook until lightly browned on the bottom, 1-2 minutes on each side. Reapply butter to the skillet between batches.
• Serve with butter and jam.

PIKELETS

Steps:

• Mix all of ingredients.
• Cook like pikelets.
• (Take a tablespoon of the batter at a time and drop in a frypan with butter and basically cook as if it were an American pancake - brown underneath and then turn over - should be a lot smaller than normal pancakes).

APPLE PIKELETS

Steps:

• Cut up & core the apple, leaving the skin on.
• Grate the apple.
• Place the flour, apple, sugar, eggs and milk into a bowl and mix.
• Heat a frying pan or griddle. Spray with oil.
• Pour small amounts of the batter into little circles. Sprinkle with cinnamon.
• When bubbles appear on the top its time to flip them over. Flip again until both sides are golden.
• Top with butter and powdered sugar and serve.

PIKELETS

Steps:

• Beat the egg and sugar until thick and add with the milk to the sifted flour, salt and baking powder.
• Add the melted butter last.
• Mix until smooth and cook in spoonfuls on a hot greased griddle or frypan.

PIKELETS (AUSTRALIAN PANCAKES)

Steps:

• Sift together flour, salt and baking soda into a large bowl.
• Place milk, egg, sugar, butter and vanilla in the center of the flour mixture.
• Beat until smooth and a thick pouring consistency.
• Heat greased frying pan over medium high heat. Drop batter by the spoonful into pan.
• Cook until you see bubbles appear.
• Turn the pickelets over with a spatula and continue cooking until the underside is light brown.
• Remove from pan and place on a cloth or between layers of paper towel to cool.

GRATED APPLE PIKELETS

Steps:

• Combine flour, bicarb, 3 tsp splenda and 1/2 cup apple in bowl.
• Make well in centre.
• Beat milk and eggwhite and pour into well.
• Stir gently until smooth batter forms.
• Cook - makes up to 12 small pikelets - sprinkle the remaining splenda on top.

THE GREAT AUSTRALIAN PIKELETS

Steps:

• In a pouring jug, whisk together well the egg, sugar and half of the milk.
• Add the flour and mix thoroughly.
• Then add milk until the batter is the consistency of a thick cream.
• Beat until smooth.
• Pour about a soup spoon sized amount onto a preheated lightly greased frypan (You will need to start about medium high heat but after a few rounds you will need to drop it back to medium).
• Flip with a spatula when the top is all bubbly (should be a lovely golden colour), and cook the other side.
• Remove from pan and pile piklets up on a plate (cover with a paper towel so they don't go rubbery).
• Serve with jam, honey or maple syrup etc.
• Enjoy.

FLUFFY PIKELETS - AUSTRALIA

Steps:

• Sift flour, salt and soda into a small bowl.
• Add sugar, egg and milk.
• Beat on low speed until mixed.
• Beat on high speed for about 1 minute, then fold in melted butter.
• Place spoonfuls onto a hot gridle or frypan.

CHEESE AND CORN SAVOURY PIKELETS (GLUTEN-FREE)

Steps:

• Sift the flours, polenta, bicarbonate of soda and xanthan gum three times into a large bowl or mix well with a whisk to make sure they are well combined.
• Combine the egg, milk, parmesan, corn and zucchini if using) in a medium bowl. Pour into the dry ingredients and mix with a spoon until well combined.
• Stir in the melted butter and leave to rest for 10 minutes.
• Heat a large frying pan over low-medium heat for 2 minutes. Spray with oil then pour in 2 tablespoons of batter for each pikelet.
• Cook for 2-3 minutes until bubbles appear. Flip over and cook a further 2 minutes.

CORN PIKELETS

Steps:

• 1. In a bowl, whisk together flour, egg, honey (if using) and milk to make a batter. Stir in corn kernels.
• 2. Heat frying pan and add 2 teaspoons of butter. When sizzling, drop in tablespoons of mixture.
• 3. Turn over and cook the other side. Spread with butter to serve.

PIKELETS (WELSH PANCAKES)

Steps:

• 1. Sift flour, baking soda, cream of tartar, and sugar together in a mixing bowl. Make a well in the center of the flour mixture.
• 2. Add milk and egg to a small bowl, and use a whisk or fork to beat milk and egg until well combined and pale lemon-colored. Pour milky mixture in the well, and whisk until a smooth batter forms.
• 3. Stir melted butter into the batter.
• 4. Heat a nonstick skillet over medium heat. Add a little butter to grease the bottom of the skillet. Drop 2 to 3 tablespoons of batter into the hot skillet, to form small pancakes 3 1/2 to 4 inches wide. Let cook 1 to 2 minutes. When bubbles form on the surface, use a pancake turner to flip the pikelets over, and cook the other side for 1 minute longer or until lightly browned. (You will probably have to do this in batches because you don't want to crowd your skillet or the pikelets are difficult to flip.)
• 5. Remove cooked pikelets to a platter, and cover with foil to keep warm. Add more butter to skillet if needed, and repeat until all batter is used.
• 6. Serve immediately while still hot, topped with honey or your favorite fruit jam. They're also great at room temperature as a quick snack for tea time, sprinkled with powdered sugar, or you can spread a little honey or jam on top.

ORANGE PIKELETS

Steps:

• Combine 1/3 cup plus 1 1/2 tablespoon orange juice and sugar together in a bowl.
• Sift 3/4 cup plus 2 tablespoons self-rising flour and salt in another bowl. Add to juice mixture; mix until batter is just combined. Let batter rest, about 10 minutes.
• Heat a skillet over medium heat. Coat with cooking spray. Drop spoonfuls of batter into hot skillet and cook until golden, about 2 minutes per side.

SAVOURY PIKELETS

Steps:

• Combine all ingredients into bowl and mix well.
• Cover and refrigerate for 1 hour.
• Heat a little oil in a frying pan and drop level tablespoons of pikelet mixture into pan.

MOODY PIKELETS

Steps:

• Sift flour,salt & bicarbonate into a bowl.
• Make a well in the centre and add sugar, egg, milk and melted butter.
• Stir mix until it is a smooth batter. Leave to sit for 10-15 minutes.
• Grease frypan with extra butter & heat until hot.
• Spoon mixture into the frypan to make 6cm round pikelets.
• Cook until bubbles appear, then flip and cook on the other side until golden.
• Repeat until all batter is used.
• Serve warm with butter, jam, cream, honey or any favourites.

WHOLEMEAL BRAN PIKELETS

Steps:

• Combine all ingredients in a blender.
• Process till smooth.
• Heat frypan to moderately high.
• Grease lightly.
• Drop dessertspoons of batter into pan.
• Allow room fror spreading and turning.
• Cook till bubbles appear on top.
• Turn and cook other side till golden brown.
• Serve warm with butter.

CHEESY VEGETABLE PIKELETS

Steps:

• Using your hands, squeeze moisture from zucchini. Heat oil in a large, non-stick frying pan over medium-high heat. Add zucchini, carrot and corn. Cook, stirring, for 2 to 3 minutes or until softened. Set aside.
• Sift flours into a large bowl. Add husks to bowl. Add buttermilk and egg. Whisk to combine. Add zucchini mixture and cheese. Stir to combine.
• Spray pan with oil. Heat over medium heat. Using 1 heaped tablespoon per pikelet, cook 4 pikelets for 3 to 4 minutes or until bubbles appear on the surface. Turn. Cook for 2 minutes or until cooked through. Transfer to a plate. Cover to keep warm. Repeat to make 16 pikelets.