Smaller than pancakes, and fluffier than crepes, pikelets make a great breakfast, brunch or after-school snack! Traditionally served with jam and cream, but we also love them with a hearty dollop of our unbeatable lemon curd.


  • 1 cup self-raising flour
  • 1/4 teaspoon bicarbonate of soda
  • 1/4 cup caster sugar
  • 1 lightly beaten egg
  • 3/4 cup milk
  • 30 gram butter, melted
  • jam, whipped cream, to serve


  1. Sift flour and soda together into a medium bowl. Stir in sugar. Make a well in centre. Gradually stir in egg and enough milk for a smooth, pouring consistency. Rest 15 minutes.
  2. Heat a large, non-stick frying pan on medium. Brush with butter. Working in 3 batches of 6, drop tablespoons of batter into pan, allowing room for spreading. Cook 1-2 minutes, until bubbles appear on surface. Turn and cook 1 minute further, until golden. Brush pan with butter between batches.
  3. Transfer cooked pikelets to a wire rack. Serve warm with jam and cream.