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.
Lemon Pikelets
Adapted from Cook Republic
Lemon Pikelets
Ingredients
- 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
For serving:
- Raw sugar
- Lemon wedges
Instructions
- 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.
Lisa
These look a lot like the “Pufferchen” my german grandmother always used to make! Difference is that she always added thin apple slices to the batter and mixed some pudding powder (the starch/vanilla flavour kind) in with the flour – but that was to substitute real vanilla… war generation…
I think it’s so interesting how some preparations seam to exist around the world, in slightly different variations.
Tara
I remember Pufferchen! They are definitely similar in shape 🙂 Thanks for reminding me. My son would love those! I also love noticing the similarities in types of food preparations around the world.
Sarah
As a born and bred Kiwi who grew up on piklets, I’d say you have totally succeeded in creating the most perfect piklets Tara! Eating them with jam and cream is also delicious 🙂
Tara
Thank you Sarah!
Brandy
Can you make a batch and freeze?
Tara
Hi Brandy! You can, but they texture won’t be as great as fresh from the skillet. Freeze on a baking sheet in a single layer before transferring to a freezer bag. Reheat in a 350˚F oven until heated through.