For a true Aussie breakfast experience, making homemade pikelets is the way to go. These mini pancakes are quick to make (and finish!) and perfect as snacks any time of the day. What makes this pikelet recipe special is the addition of buttermilk, which makes an already delicious pikelet extra fluffy.
Buttermilk is an amazing ingredient that works wonders to an otherwise ordinary pancake recipe. Its acidic content reacts with your leavening agent (like baking powder or baking soda) to produce tiny bubbles or gas. These bubbles keep your pancakes light and airy as they cook. Buttermilk also breaks down the gluten in your batter to produce a more tender crumb. Finally, it gives that subtle tanginess and flavour in pancakes that we all love.
Enough pancake science and just give this recipe a go! And if you rather have regular-sized pancakes instead of pikelets, you can always increase the amount of batter cooked per batch. Make them as thick or large as you want and serve them with your favourite toppings.
- Digital weighing scale
- Measuring spoons and measuring jug
- Mixing bowls
- Non-stick frypan, crepe pan, griddle, or reversible grill
- 55g butter
- 140ml warm buttermilk (or see buttermilk recipe here)
- 275g plain flour
- 75g sugar
- 1 tsp bicarbonate of soda (baking soda)
- ½ tsp salt
- 1 tbsp vinegar
- 2 eggs, well beaten
- In a measuring jug, stir the butter into the warm buttermilk until melted.
- Gradually pour the mixture into the flour and beat well, set aside (at least for 30 minutes, but you can leave it for a few hours).
- Beat the eggs and stir in the sugar, bicarbonate of soda, salt, and vinegar.
- Combine the two mixtures and beat until smooth.
- Heat a well-greased griddle or hot-stone (any frypan will do though, or you can try it on the barbeque).
- Drop one tablespoon of batter at a time and fry on both sides until golden brown.
- Serve pikelets with butter and syrup or strawberry jam and cream.