Pikelets are a type of small pancake popular in Australia and New Zealand. They are only about 3 inches wide. The outside is crisp and golden from frying in butter, while the inside is spongy. With the addition of lemon zest, these Lemon Pikelets are a light and refreshing addition to your breakfast or tea time. They are easy to make and the perfect size for young children.
Be careful of the temperature of your skillet as you fry the pikelets. They darken easily, but you also don’t want soggy pikelets from too low a temperature. Adjust to medium or medium low as needed.
If your skillet is large enough to cook more than one at a time, just make sure to not overcrowd. The pikelets spread a little as they cook. When you flip them, be sure to not press down. This can cause them to become dense.
Don’t have self-rising flour? No worries, it is easy to make your own at home. For 1 cup of all purpose flour, stir in 1 1/4 teaspoons baking powder and 1/4 teaspoon salt.
Adapted from Cook Republic
- 1 cup self rising flour
- 1 tablespoon caster sugar
- zest of 1 small lemon
- 1 egg
- 3/4 cup milk
- 1/2 teaspoon vanilla extract
- 1/4 cup butter
- Raw sugar
- Lemon wedges
- In a large bowl, mix together flour, sugar, and lemon zest until combined. Whisk in egg, milk, and vanilla extract until smooth. Let rest for about 5 minutes.
- Place a heavy skillet over high heat for 2 minutes. Reduce heat to medium low and add 1/2 teaspoon of butter.
- Once butter is melted and sizzling, add 1 tablespoon of batter to form a circle. Once bottom is golden and bubbles start forming on top, 40 seconds-1 minute, flip to cook other side. Cook until golden, another minute. Remove to plate and repeat with remaining batter, adding more butter as needed.
- Serve warm with raw sugar and lemon.