Who doesn’t love pikelets?
They’re a great all-rounder, perfect as an after-school snack, lunch box treat, quick and easy morning tea or sneaky midnight snack. Eat them plain, with a generous swipe of butter and jam or drizzled with honey. I was keen to try this recipe as I hadn’t ever made pikelets using golden syrup as an ingredient.
The results received a thumbs up all round.
Just one word of warning. This size of this recipe suits a very large family or party. If your family is smaller, like my family of four, you could easily halve the amounts in the recipe and still have pikelets in your family’s fridge the next day (or two).
And some final tips for making lovely pikelets: grease sparingly, don’t have the pan too hot and wait for those bubbles before turning.
|Prep Time||10 minutes|
|Cook Time||10 minutes|
- 2 eggs
- 6 tablespoon sugar
- 425 ml milk
- 1 dessert spoon golden syrup
- 3 cup SR flour
- 1/2 teaspoon baking soda
- 1 good pinch salt
- 3 teaspoon melted butter
- Beat eggs, sugar, golden syrup and some of the milk (I added 1/3 of the milk).
- Add flour, salt and baking powder alternately with the rest of the milk.
- Lastly, add melted butter and stir through.
- Batter should not be too thin, so add more flour or less milk if necessary.
- Grease griddle iron (or frying pan) sparingly and don't have too hot. Do not turn until they begin to bubble. One dessert spoon full of batter makes a nice sized pikelet.