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
- 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.
- Whip the cream until stiff peaks are formed. Refrigerate until serving time.
- 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.
- Melt 1 teaspoon of butter in a large non-stick frying pan over medium-heat until it foams. 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.
- 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.
- Divide pikelets amongst plates and serve with whipped cream, poached strawberries and berries.