Pikelets are one of Australia's classic dishes. Sweet, and resembles a lot like normal pancakes but thicker! You can make pikelets any time of day!

20 minutes 4 people Main course


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  • 1 egg
  • 1 cup of self-rising flour (125 gram)
  • 1 tablespoon of sugar
  • 1 tablespoon of butter
  • 1/2 cup milk (220 ml)
  • powdered sugar, optional.
  • (blueberry / raspberry / strawberry) jam, also optional.
Pikelets ingredients
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Kitchen equipment

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  • Medium-sized bowl
  • Whisk
  • Large skillet
  • Measuring cup + scale
  • Sieve


20 minutes 4 people Main course

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Making the batter -- 10 minutes

Sift flour into a medium-sized bowl and stir in the sugar. By sifting flour you prevent lumps from appearing in the batter. Add in the egg and whisk together. Pour in the milk and keep mixing until the batter reaches the consistency that you prefer.

You can make a thicker batter for thicker pikelets by adding a little bit more self-rising flour, or less milk. Whisk the mixture until the batter is smooth. 


Cooking the pikelets -- 10 minutes

Put a medium-sized skillet on medium fire. Add in the butter and let melt. Add in large spoonfuls of batter onto the hot skillet. Pikelets are usually around 2 inches across, but bigger is also fine.

Flip the pikelets when bubbles appear on the surface. Cook until brown on both sides, will take up to 4 or 5 minutes tops for 2 pikelets at once. Enjoy!

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