Pikelets with jam and cream

Classic pikelets that take just minutes to prepare are irresistible when topped with jam and cream.

  • 5 mins preparation
  • 10 mins cooking
  • Makes 18
  • Print


  • 1 cup self-raising flour
  • 1/4 teaspoon bicarbonate of soda
  • 1/4 cup caster sugar
  • 1 lightly beaten egg
  • 3/4 cup milk
  • 30 gram melted, for brushing butter
  • jam, whipped cream, to serve


  • 1
    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 batter for 15 minutes.
  • 2
    Heat a large, non-stick frying pan on medium heat. 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.
  • 3
    Transfer to a wire rack. Serve warm with jam and cream.

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