Whether you’re dishing them up at breakfast, for lunch or for dinner, any day involving pikelets is a good day.
Traditionally served with jam and cream, but we also love them with a hearty dollop of our unbeatable lemon curd.
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Sift flour and soda together into a medium bowl. Stir in sugar. Make a well in centre. Gradually stir in egg and enough milk for a smooth, pouring consistency. Rest 15 minutes.
Heat a large, non-stick frying pan on medium. Brush with butter. Working in 3 batches of 6, drop tablespoons of batter into pan, allowing room for spreading. Cook 1-2 minutes, until bubbles appear on surface. Turn and cook 1 minute further, until golden. Brush pan with butter between batches.
Transfer cooked pikelets to a wire rack. Serve warm with jam and cream.