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Pikelets with Poached Strawberries

Pikelets with Poached Strawberries

S. Wongkaew

Kids and adults alike with love the little Pikelet.

A popular afternoon tea treat, the Pikelet is best described as a mini, unsweetened pancake. It is usually served with whipped cream and strawberry jam.


  • 1 cup (150g) self-raising flour
  • 1/2 cup (100g) castor sugar
  • 1/2 tsp of salt
  • 1 Tbsp of castor sugar
  • 1/2 tsp baking powder
  • (3/4 cup) milk
  • 1 tsp of pure vanilla essence
  • 1 egg, lightly whisked
  • 1 tsp hot water
  • 1 Tbsp of melted butter
  • 2 tsp of butter for frying pan
  • 10 large strawberries, halved
  • 1/8 cup of castor sugar
  • Mixed berries for serving
  • Whipping cream for serving
  • Serves 4


  1. Heat a small pot over a medium heat and add the strawberries and 1/8 cup of castor sugar. Stir and bring to the boil and then reduce heat and simmer for 25 minutes. Set aside.
  2. Whip the cream until stiff peaks are formed. Refrigerate until serving time.
  3. Sift together the flour, sugar, cinnamon and baking powder in a mixing bowl. Make a well in the middle of the flour and add the milk, egg, melted butter and water. Whisk the mixture until it forms a smooth batter.
  4. Melt 1 teaspoon of butter in a large non-stick frying pan over medium-heat until it foams.
  5. Pour two 60ml (1/4-cup) quantities of batter around the edge of the pan and cook for about 30 seconds or until bubbles appear on the surface and the pikelets are golden.
  6. Gently flip the pikelets with a spatula and cook for a further 1 minute or until golden. Transfer pikelets to a plate. Repeat with remaining butter and batter.
  7. Divide pikelets amongst plates and serve with whipped cream, poached strawberries and berries.
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