We all love Pikelets and my kids often request it! I thought I would share my Pikelet recipe version, adapted from the Edmond’s Cookbook. These Pikelets are slightly spiced using Pepper & Me’s Baker’s Blend which Im rather addicted too! I now prefer the Pepper & Me version of my Brioche recipe! If you haven’t made my brioche yet, pop over here print it out (or pin it to Pinterest for later) and give it a go you will not regret it!!!
For this batch of Pikelets I made four stacks so the kids could choose their toppings! I drizzled Anathoth Lemon Curd sprinkled with Fresh As Raspberries, Beau had Nutella, Sophia had maple syrup and Coco choose butter and Anathoth strawberry Jam!
- ⅓ cup White sugar
- 2 Free range eggs
- 1 ½ cups Milk
- 2 cups Plain flour
- 2 teaspoons Baking powder
- 1 teaspoon Pepper & Me Bakers Blend ground
- 50 grams Melted butter plus extra for frying
In a medium bowl whisk together the sugar and eggs, then add the milk and combine.
Heat a fry pan on low to medium heat and melt the 50 grams of butter.
In a large bowl sift the dry ingredients and mix.
Make a well in the middle of the dry ingredients and slowly add in the wet mixture whisking to combine.
Whisk together until the mixture is smooth and stir in the melted butter from the pan.
Spoon in a tablespoon of mixture per pikelet. Once the pikelet bubbles flip over, remove from pan once golden and cooked through.
Repeat until the mixture is finished adding butter along the way to keep the pikelets from sticking to the pan.
TIPS The pikelets can cook very fast and burn if the pan is too hot, keep an eye on the temperature and turn the pan down if they are cooking too fast! Keep a folded clean tea towel on a plate and pop the pikelets inbetween the tea towel to keep warm.