Pikelets are delicious with butter and jam or jam and whipped cream - or with sour cream, smoked salmon and dill. To make American-style hotcakes, also known as pancakes, double this recipe and make them larger. Serve in a stack with butter, maple syrup, bacon and blueberries.

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Tips Photo credit: Edmonds Illustrated Cookbook
Ratings (6)
Prep Time: 20 mins Servings: Makes 16-18
  • 1 cup Edmonds standard flour

  • 1 tsp Edmonds baking powder
  • ¼ tsp salt
  • 1 egg
  • ¼ cup sugar
  • ¾ cup milk, approximately

  • 1. Sift the flour, baking powder and salt into a bowl.

  • 2. In another bowl beat the egg and sugar with a whisk until pale and thick.
  • 3. Add the egg mixture and the milk to the dry ingredients and mix until just combined.
  • 4. Gently heat a non-stick frying pan and drop tablespoonfuls of the mixture from the point of the spoon onto the surface.
  • 5. When bubbles start to burst on the top of the pikelets, turn them over and cook the second side until golden. Place in a clean tea towel to cool.


Deon Ogden
Deon Ogden
Beatriz Moreno
Beatriz Moreno

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