Picky about Pikelets – Anzac Day Traditions

Princess Would it be crass to say that I am the Queen of Pikelets?

Well, I’ve said it, so if I am crass, it is because these Pikelets have won awards for many years at the Royal National Show. Seriously!  If the reactions of others are anything to go by, they really are impressive, well, as much as a pikelet can be, I suppose.  I have always kept my recipe a closely guarded secret, but today being April 25, Anzac Day; a significant, almost sacred national day for Australians and New Zealanders, (that you can read more about here), I’ve decided to spread the love that only an Aussie pikelet can do, and share this recipe with you!!

pikelets

Pikelets are very definitely entrenched as a home bake favourite in the vernacular Australian and New Zealand cuisine and are much better than the much touted Anzac biscuits, [find that recipe here] -an oh so popular wartime ‘cookie’ that entered Australian and New Zealand folklore as one of our few traditions that are uniquely our own, but today – today it is all about Pikelets!

Meanwhile, some of you are probably thinking: ” Just, what ARE Pikelets?” Right?

The real deal!

For the uninitiated:

Pikelets are small sweet-flavored pancakes, that are traditionally Australian. If you don’t know them, you could be forgiven for thinking they sound like something out of the era when Tea Cosies were a must-have feature on the dining table. You do know what a Tea Cosy is, don’t you? I’m talking about the sort of woolly Tea warmer that is  home-made, looks a bit dowdy, is most likely knitted by a sweet, little old Granny and adorned with two woolly pom-poms in garish colours. The sort that’s often seen in pop-up stalls in the shopping centres for  bargain prices.  Pikelets would fit right in with those, surely?

Indeed this is the well-trodden territory of the humble pikelet. Where else did they come from? No one really knows for sure.  Their actual origin is obscure, as some claim they evolved from a Welsh/English form of yeast like crumpet. For while the Welsh and English form use yeast, the Australian variety doesn’t. Perhaps out in the colonies, it was difficult to access fresh yeast and we had to come up with some other method? 

But my pikelets, well, there are a bit different; a bit better, no wait, they are a lot better! You just have to try them. Team them with a cup of tea, or coffee, and serve them with your choice of topping ranging from butter,  jam, even maple syrup and ice cream, to sugar with a squeeze of lemon juice. 

And they never last long in our house, when freshly made. The pikelet thieves smell the first round as they’re cooking and swipe a fistful en route from the frying pan to the cooling tray! I’m lucky to even eat one!

The family are so spoilt by these pikelets, they have become so picky! They’ll only eat my pikelets, not any other’s! This means making a double batch is absolutely vital or there will be howls of protests by those who miss out on the feasting!!

For the very first time, I am sharing this recipe publicly and revealing the extra special ingredient!* Well, I guess it is not a secret any longer!

Go on! Try them out! Impossible to have just one!

The Quintessential Pikelet Recipe

Ingredients:

1 egg
3 tablespoons sugar
1 cup Self Raising flour (this means ordinary flour with baking powder added: 2 teaspoon  baking powder for every cup of flour)
1/2 cup milk
1 – 2 tablespoons evaporated milk/cream*

Whisk egg and sugar together in large bowl.
Add roughly half the milk and half the flour.
Mix thoroughly making sure there are no lumps.
Add the remaining milk and flour and again, whisk thoroughly.
Add evaporated milk/cream and mix.

pancake recipe
Perfect Pikelets every time!

Method

Fry in large frying pan on medium heat by dropping 8 cm rounds from a filled serving  spoon.
Turn each pikelet over when bubbles start to appear on the upper side.
Cook the second side 1-2 minutes.Turn out onto a cooling tray.
Serve with jam and cream or sugar with a squeeze of lemon juice, icing sugar, hot whipped butter and/or maple syrup, or your own variety.

Tips:

Cooking and Prep Time: 30 minutes

Makes around 15 – 20 Pikelets

Ingredients may be doubled for a large batch!

You can even make really large pikelets with this recipe and create super thick and delicious Pancakes!

Happy Anzac Day!

Pikelets – Something Daggy, but Delicious, to Ponder About

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19 thoughts on “Picky about Pikelets – Anzac Day Traditions

    1. Yes I believe they are called crumpets in your country. A crumpet to me is something made with yeast so it is much thicker and bubbles or open holes on top. We toast them lightly with butter or jam in Australia. Perhaps they are more akin to a pancake?

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  1. Bookmarking, bookmarking….
    Initially I thought, ooh, public holiday! Let’s make pikelets! But then I remembered I have half a fridge full of cake from the Middle Son’s 18th birthday so maybe I’ll save it for another day when we need something sweet.
    I can never get mine round. I think because my frypan has a hill in the middle of it so the batter tends to slide down the hill on the sides. 😀

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    1. It could be the lopsided frypan, Mosy. But it also could be the shape of the spoon you are using to ladle the mix into the pan. Try a soup spoon and see if it makes a difference. If I use a large shaped dessertspoon they come out oval, like the shape of the spoon!! Let me know how ypu go if you do make them. Enjoy the cake!!!

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  2. Hmm looks delicious! I had never heard about Pikelets 😀 The only Aussie food/part of cuisine I know is vegemite 😀 And of course, burgers, steaks etc.
    Pankcakes are very popular here in Poland too, have you tried those? I am not good with making pancakes or any flour based items, but the recipe looks easy!

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    1. It is not easy to stuff this recipe up, Pooja. Its a no fail recipe. I would love to hear how you go making them. If you get lumps in the batter, mix it well with a whisk and let it sit a while! The lumps will disappear.

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