Lemon Pikelets
A recipe for Lemon Pikelets! These little pancakes from Australia and New Zealand come together easily with a light and fluffy texture.
Servings 30 -40 Pikelets
Ingredients
- 2 cups (250 grams) all-purpose flour
- 2 tablespoons (25 grams) superfine sugar
- 1 tablespoon (12 grams) baking powder
- 1/2 teaspoon salt
- Zest from 2 lemons
- 2 large eggs
- 1 1/4 cups (300 milliliters) milk
- 1 teaspoon vanilla extract
- Butter for greasing the pan
For serving:
- Whipped cream
- Strawberry jam
- Lemon wedges
Instructions
- In a large bowl, combine the flour, sugar, baking powder, salt, and lemon zest until combined.
- Whisk in the eggs, milk, and vanilla extract to create a smooth batter. Set aside at room temperature for 5 minutes.
- Place a large skillet over medium heat. Once hot, reduce heat to medium low and grease with a thin layer of butter.
- Add 1 tablespoon circles of batter to the hot pan, taking care not to overcrowd.
- Once the bottom of the Pikelet is golden and bubbles start forming on top, about 40 seconds-1 minute, flip to cook other side. Cook until golden, for about another minute. Remove to plate and repeat with remaining batter, adding more butter as needed. Adjust heat between medium and low as needed.
- Serve the Pikelets immediately with whipped cream, strawberry jam, and lemon slices.