Takes 15 minutes. Makes 12 pikelets.
Pikelets are a thick mini pancake, usually served with butter and jam. Before travelling to the U.K. I thought these were a common treat all over the world but alas, apparently not. It seems like they are an Australian and New Zealand specialty, but also have a close relative found in Scotland called Scotch pancakes, or sometimes a drop scone. Clearly there would be some interesting history behind this and how they came to be in the southern hemisphere, and maybe one day I will look into that... but not today. Today, we will eat them.
What is the difference between pikelets and pancakes?
So, ingredients wise, they are obviously very similar. Depending on your pancake mixture, you may or may not be adding sugar, but other than that it's pretty much the same.
The real difference is in the cooking, consistency of the mixture, and how it's served. Pikelets are defined by their smooth surface, lightly and evenly browned. The way to get that surface is by using a non-stick pan and melting a bit of butter into it, and then using a paper towel to wipe away the excess butter so there are no droplets visible. It's also important to spoon the mixture into the pan in one go to avoid uneven cooking.
The consistency of batter is also slightly thicker than regular pancake batter. Unless, of course, you enjoy thicker pancakes. However, they are only about a palm size in diameter. The most important difference is what they are served with, while they really can go with anything that pancakes can go with, they are traditionally served with jam and butter... preferably raspberry jam, but that's just my personal preference. If you are going to give these a go, do try them with jam and butter. They are not only a great breakfast but also a common afternoon tea item as well.
Is a pikelet a crumpet?
Absolutely not. But upon further research, there are some places in the U.K. where a pikelet refers to something else entirely, which does look a lot like a crumpet. However, these pikelets are not that.
I N G R E D I E N T S
150 grams of gluten free flour
2 tsp baking powder
5 tsp caster sugar
1/4 tsp xanthan gum (omit if flour mixture already contains this)
160 mls of milk
M E T H O D
Heat a non-stick pan to a medium heat (on my induction stove I keep it at 5 or 6). Add a small dollop of butter and let it melt.
In a large bowl, sift the flour, baking powder, caster sugar, and xanthan gum together.
Create a well in the dry ingredients and crack the egg into the middle and pour the milk.
Whisk to combine, but no more. It's important not to over-mix as they could become rubbery.
Now back to the pan, with a paper towel wipe away the excess butter. The pan should only be very lightly greased to give the pikelets a very even browning.
Place a large dollop of batter into the pan, gently but quickly spreading it out into a circle. In my pan I can cook 3 or 4 pikelets at a time. They wont spread so fit as many as you like in.
After 4-5 minutes, flip the pikelet and continue cooking for another 3-4 minutes.
Serve immediately with jam and butter, or whatever you like and enjoy!