Saturday, 23 July 2011


I've been known to go out of my way and in some pretty wretched conditions when a good coffee is called for. However, I have been beaten today by the weather gods who have dished up a howling southerly sprinkled with icy rain. I briefly ventured out to a local café for a latte; a couple of my usual warm, cosy haunts were full ... so I changed my plans and stocked up on some java beans from Coffee Creation to make myself an espresso in the comfort (and shelter) of my own home. But, of course, I needed something to go with it.

Not my pikelets,
but you get the picture.
I can whip up a batch of pikelets in practically no time at all;  I have been making them using my mother's recipe since I was about 8 years old so have had plenty of practice. They go extremely well with coffee on a wintry afternoon, or at a tea party, or as a snack, or ... almost any time!


  • 1 egg
  • 1/4 cup sugar
  • 1 cup flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 3/4 cup milk
  1. Beat together the egg and sugar.
  2. Sift the flour, baking powder and salt.
  3. Alternately add flour and milk to the egg and mix well until you have a smooth, slightly runny mixture. Add more milk if required.
  4. Cook dessertspoonfuls of mixture in a non-stick frypan over a medium-low heat. (I spray the pan first with canola spray but you could also melt a little butter.) Flip when air bubbles start to appear on top and cook the other side.


MrsKinne said...

It looks like pikelets are like tiny pancakes? I will have to try making these. :)

Kc said...

Yum I love pikelets!! My grandma always serves hers with jam and cream. She even used to have a cast iron flat plate she used to use only for pikelets! :)


Erika Lee Sears said...

are picklits the same as pancakes. THey look perfect with some delicious butter and a big yummy cup of coffee.

masini second said...

Oh my God this looks so good and i`m sure that it is delicious too. I think it is not a very difficult recipe so i will give it a try, thanks a lot for sharing.