Fluffy Pikelets: Easy Skillet-Puffed Pancakes Recipe
Pikelets are small, thick, and fluffy pancakes, perfect for a quick breakfast or tea-time treat. Made with simple ingredients like flour, milk, eggs, and sugar, they cook quickly on a skillet to a golden brown, offering a soft and spongy texture that is delicious on their own or topped with butter, jam, or honey.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 8-10 pikelets 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Australian
Ingredients
Scale
Ingredients
- 1 cup all-purpose flour
- 3/4 cup milk
- 1 large egg
- 1 tablespoon sugar
Instructions
- Prepare the batter: In a mixing bowl, whisk together the flour and sugar. In a separate bowl, beat the egg with the milk until combined. Gradually add the wet ingredients into the dry ingredients, stirring until the batter is smooth and free of lumps.
- Heat the skillet: Place a non-stick skillet or frying pan over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook the pikelets: Pour small ladlefuls of batter onto the hot skillet to form small rounds about 3-4 inches in diameter. Cook for 2-3 minutes or until bubbles appear on the surface and the edges look set.
- Flip and cook the other side: Carefully flip each pikelet using a spatula and cook the other side for another 2 minutes or until golden brown and cooked through.
- Serve warm: Remove the pikelets from the skillet and serve immediately with your favorite toppings like butter, jam, honey, or fresh fruit.
Notes
- You can add a pinch of salt or vanilla extract for enhanced flavor.
- Ensure your skillet is hot enough before adding batter to get a good rise and browning.
- If the batter is too thick, add a splash more milk to adjust consistency.
- Leftover pikelets can be stored in the refrigerator for up to 2 days and reheated in a toaster or skillet.
Keywords: pikelets, Australian pancakes, breakfast pancakes, skillet pikelets, quick breakfast
