Prep 10 mins
Cook 20 mins
This is a recipe from a collection of hand me down recipes for good old fashioned Aussie cooking. I have no idea where this recipe originated. My mother always used soured milk to make light tasty pikelets.
- Sift the flour, salt and bicarbonate of soda together into a medium sized bowl.
- Make a well in the centre, add the sugar, egg, soured milk and the melted butter.
- Stir gradually, drawing in the flour from the sides, to make a smooth batter.
- Put tablespoonfuls of the batter on to a hot, greased griddle or fry pan.
- If the batter thickens while cooking the pikelets just add a little more milk.
- Use enough milk to make the batter the original consistency.
- Cook each pikelet until bubbles appear on top and brown underneath.
- Turn the pikelet to brown the other side.
- Continue until all the batter is used.
- Serve with strawberry jam and cream.
Perfect! I'd forgotten about Shrove Tuesday when menu planning and these were a great after-school treat for us - my boys had them with a drizzle of honey while I'm a traditionalist and had jam and whipped cream. Nom nom nom....
Bloody beautiful mate! Made for the Australia Day Celebrations & Menu Competition
Thanks Chrissyo for bringing back many childhood memories of these being made by my mum :) I haven't made pikelets since the kids grew up...LOL However yesterday I went to a friends and she had made some so of course when I got home I made some too:) So easy to make and nice and light. They were just as good today just buttered with a coffee. I didn't top with jam & cream like my friend as I thought I wouldn't have too much of a good thing LOL :)