Pikelets were a childhood favourite. They are easy to rustle up from the contents of an ordinary pantry and fridge, and always make the world a happier place. Top with your favourite jam and whipped cream, or with the more traditional butter and jam. This recipe also deals well with any fruity additions, such as blueberries, and can also be adapted for a more savoury occasion. 

Serves: Makes 12 larger pikelets.
Preparation and Cooking Time: Approximately 15 minutes.


+ 1 cup self raising flour
+ pinch of salt
+ 1/4 teaspoon bicarb soda
+ 1/2 cup buttermilk (which you can make by adding a touch of white vinegar to your milk and letting it sit for 5 minutes)
+ 3 tablespoons of sugar
+ 1 beaten egg
+ 2 tablespoons of melted butter, plus some more for greasing your pan


Sift your dry ingredients into a large bowl, and add the sugar. Mix into a smooth batter by adding the egg, milk and butter. Allow mixture to sit for a few minutes while you prepare your cream for serving. 

Heat and grease a medium sized fry pan. Drop heaped teaspoons of batter a good distance apart. What for bubbles to rise to the surface of your pikelet before flipping. Remove from pan and wait as long as you can before consuming with haste. Be sure to adjust the temperature of your pan, as I often find the temperature for the batch to be too hot by the time I get to dropping in the second round. 

Original recipe sourced from the Family Archives. 

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