Description
Victoria’s Favorite Pikelets are soft, fluffy mini pancakes made with simple ingredients like self-rising flour, sugar, and eggs. Perfect for a quick breakfast or snack, these pikelets cook quickly on a stovetop skillet and can be enjoyed with a variety of toppings such as jam, honey, or fresh fruit.
Ingredients
Scale
Dry Ingredients
- 1 cup self-rising flour
- 1 tablespoon sugar
Wet Ingredients
- 1 large egg
- 1 tablespoon butter, melted
- 1/2 cup milk (or more if needed)
Instructions
- Mix Dry Ingredients: In a mixing bowl, combine 1 cup of self-rising flour and 1 tablespoon of sugar. Whisk them together until well combined to ensure an even distribution of sugar throughout the batter.
- Mix Wet Ingredients: In a separate bowl, crack open 1 large egg. Add 1 tablespoon of melted butter and 1/2 cup of milk. Whisk these ingredients together until smooth to create a consistent wet mix.
- Combine Wet and Dry: Pour the wet mixture into the bowl with the dry ingredients. Gently stir until just combined; be careful not to overmix the batter to keep the pikelets tender. If the batter seems too thick, gradually add a little more milk until reaching a pourable but thick consistency.
- Preheat the Pan: Place a non-stick frying pan over medium heat and allow it to warm for a couple of minutes. To test readiness, sprinkle a few drops of water on the pan; if they sizzle and evaporate quickly, the pan is at the right temperature for cooking.
- Cook Pikelets: Using a ladle or measuring cup, pour spoonfuls of batter onto the pan, forming rounds about 3 inches in diameter. Cook each pikelet for 2 to 3 minutes until bubbles form on the surface and the edges look set and slightly dry.
- Flip and Finish Cooking: Carefully flip the pikelets with a spatula and cook the other side for an additional 1 to 2 minutes, or until golden brown and cooked through. Remove cooked pikelets from the pan and keep warm while cooking the rest.
- Serve: Serve the pikelets warm with your preferred toppings such as butter, jam, honey, or fresh fruit for a delicious treat.
Notes
- Do not overmix the batter to avoid tough pikelets; a few lumps are okay.
- If batter is too thick, add milk gradually to achieve the right pouring consistency.
- Keep the cooked pikelets warm by placing them on a plate covered with foil or in a warm oven.
- Self-rising flour already contains leavening agents, so there is no need to add baking powder or soda.
- You can substitute milk with a dairy-free alternative if desired.
