Friday, 17 February 2012


I'm guessing that pikelets are as popular in your home as they are in mine.  They take only a minute or two to whip up and are usually gone before they even hit the plate.  I especially love them with whipped cream and homemade raspberry jam!

For a printer friendly version without pictures, click here

2 Eggs
350ml Milk (or whey)
3 tablespoons white sugar
2 cups flour
4 teaspoons baking powder
20g melted butter

Whisk together the eggs, milk and sugar.

Sift in the flour and baking powder and whisk until smooth.  The batter should be the consistency of thickened cream.  If it is still too thick, add more milk.

Whisk in the melted butter.

Pour 2 tablespoons of batter at a time into a greased frying pan.  (I like to grease it with butter - I think they brown better and the taste is much better than with oil).

After 1 or 2 minutes, bubbles should start to form and pop, flip them over and cook for another minute or so on the other side.

Serve and enjoy!

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