Total Time
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.

Ingredients Nutrition


  1. Sift the flour, salt and bicarbonate of soda together into a medium sized bowl.
  2. Make a well in the centre, add the sugar, egg, soured milk and the melted butter.
  3. Stir gradually, drawing in the flour from the sides, to make a smooth batter.
  4. Put tablespoonfuls of the batter on to a hot, greased griddle or fry pan.
  5. If the batter thickens while cooking the pikelets just add a little more milk.
  6. Use enough milk to make the batter the original consistency.
  7. Cook each pikelet until bubbles appear on top and brown underneath.
  8. Turn the pikelet to brown the other side.
  9. Continue until all the batter is used.
  10. Serve with strawberry jam and cream.
Most Helpful

5 5

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....

5 5

Bloody beautiful mate! Made for the Australia Day Celebrations & Menu Competition

5 5

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 :)