Pikelets are also known as Drop Scones or Scottish Pancakes. They are categorised as small cakes and are a very tasty sweet snack for morning or afternoon tea. By comparison, their bigger well known cousins, pancakes are generally eaten as either a savoury or sweet course of a larger meal like breakfast or dessert.
Best Things About Pikelets
The best things about pikelets are that:
- Pikelets freeze well so make a big batch and defrost them as needed.
- Kids love this easy recipe for pikelets because they are so light and fluffy and relatively healthy snacks for their lunch boxes.
- Pikelets can be topped with butter, jam, cream, honey or any topping desired. Alternatively, they are just as tasty eaten plain.
- Young children often find pikelets a tasty finger food and provide a great alternative for fussy eaters.
- This pikelets recipe is so cheap so save money by baking more!
The following easy recipe has been successfully tested on numerous occasions and remains a favourite to this day! It has very little sugar and fat in the recipe and because of the potato, only a very small amount of oil is required to cook the pikelets.
Ingredients Used in this Easy Recipe For Pikelets
- 1 cup S.R. flour
- pinch salt
- 1/2 cup milk
- 1 teaspoon vinegar
- 1/4 teaspoon bicarbonate soda
- 2 tablespoons sugar
- 1 egg
- 2 teaspoons melted butter or margarine
- 1 potato to clean pan
- oil for frying
How to Make Pikelets
1. Make Soured Milk
In a measuring cup mix milk and vinegar together.
2. Combine Dry Ingredients
Sift the flour, salt and bicarbonate soda into a bowl, then add the sugar.
3. Add Wet Ingredients
Using a hand held mixer, beat in the egg and soured milk until well blended and mixture is smooth. The batter should be reasonably runny.
4. Fold in Butter
Using a large spoon, carefully fold the melted butter or margarine into the batter.
5. Heat and Grease Frying Pan Over Medium Heat
Cut the potato in half. Pour a little oil into a heated pan and with half a potato, spread the oil around the pan sparingly so it is just coated in oil. The potato helps to grease the pan and also remove and remainder of cooked pikelets in between batches.
6. Cook Pikelets
Place 1 tablespoon of mixture per pikelet into the pan. Flip when bubbles form in the mixture. Cook for approximately 1-2 minutes each side until golden brown. Turn once only.
7. Clean Pan
Place the batch of cooked pikelets onto a cooling rack. With the cut side of the potato, wipe the pan out. This will grease and clean the pan for the next batch so burnt remainders of the previous batch are removed and no further oil will be required.
8. Repeat Steps 6-8
Ideas for Variations to the Pikelets Recipe
SR Flour can be substituted for alternative flours to cater for allergies.
For those allergic to eggs, replace the egg with 1 tablespoon of vinegar.
For more savoury, nutritious snacks for toddlers, add a little grated zucchini and carrot.
See my easy scone recipe for another great lunch box snack that is also healthy and low in fat.
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