Pikelets are such an easy recipe to make, and everyone here loves these soft fresh little morsels. Today I share 5 variations in addition to the original recipe for the best pikelets which are sure to tempt the whole family.
It is not long until the kids are heading back to school and I start to prepare for the daily conundrum of what to make in their lunch boxes! I have three children and all of them like different things for lunch so one of the easiest thing I find is to have various bits of baking in the freezer ahead of time. With 6 pikelet variations here I hope you find one your family will love!
I have partnered with Countdown Supermarkets to bring you this easy back to school idea. They are aware that this time of year can be tricky for so many families, getting kids prepared for all they need to begin the school year, the end of summer holidays and of course the huge costs that come about at this time of year not long after the Christmas expenses.
Together we want to share with you lots of ideas that are quick, easy, healthy and most of all affordable. With all of us so busy and with lots of other things on our mind it is my pleasure to being you these easy lunch box ideas that you can whip up after dinner or on the weekend and freeze for the week ahead. Pikelets freeze really well, so are perfect to pop in the lunch box.
The basic pikelet recipe is so simple, just a few pantry basics. You can make my sweet ideas and also savoury ones too, simply omit the sugar in those ones. You can make a few batches and split it to add the extra flavours to see which ones you like the best. Have a think what you have in the cupboard and freezer and you might come up with your own ideas! I like to keep things pretty simple, but flavoursome, I really look forward to hearing what you think.
The variations are:
Plain Pikelets
Banana & Sultana Pikelets
Mixed Berry Pikelets
Apple & Cinnamon Pikelets
Double Chocolate & Raspberry Pikelets
Vegetable & Cheese Pikelets
If you have got this far and still have no idea what a pikelet is, they are basically a small dense pancake that you eat with your fingers, the main difference is in the texture; they form a thick batter and are denser once cooked and no knife and fork needed! And they can be served in any number of ways, warm or cold, sweet ones with butter, jam or cream, and savoury ones with salmon for a little blini or just plain butter!
Pikelets are very popular in New Zealand and Australia but originated in the UK and are called many different things all over the world. Called Girdle or Griddle Cakes, Drop Scones too, they are also in some places in the UK called crumpets, however in NZ crumpets are a different thing completely.
Even the method for what to cook them on is a whole lesson in language and culture. A girdle? I had to double check my recipe – surely the mean griddle? But no apparently not – in Scotland its called a girdle, in Ireland its a griddle & the Welsh call it a bakestone – well that’s what Google told me so what do you call it? I just use my non stick frying pan and have a few good tips in my recipe to make sure your pikelets are the best..
I have several back to school recipes, you can check them out here – perhaps a Sunday afternoon baking session and you can be prepped for the month ahead!
Try some of these ideas also, perfect for before, during and after school!
Honey Popcorn Bars
FIVE Freezer Friendly Lunch Box Ideas
2 Ingredient Mini Pizzas
2 Ingredient Lunch Box Scrolls
Double Chocolate Zucchini Muffins
Hidden Vege Cheese Muffins
Everyone here loves pikelets, so I began to experiment with different flavours and textures on the same base recipe, and they are so lovely! You can make both sweet and savoury with the below variations, I hope you enjoy this easy and affordable recipe. I look forward to hearing which one is your favourite.
Onto the recipe
Yield: 12-18
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Delicious traditional pikelet recipe, very quick and simple to make plus 5 variations of flavours to try.
Ingredients
Basic Recipe
- 1 Cup Plain White Flour
- 1 teaspoon Baking Powder
- 1/4 tsp Salt
- 1 Egg
- 1/4 Cup Sugar
- 3/4 Cup Milk
Variations, add to dry ingredients
- Choc & Raspberry - 1 Tablespoon Cocoa, 1/4 cup Chocolate Chips, 1/4 Cup Diced Raspberries
- Apple & Cinnamon - 1 Apple, Peeled and Grated, 1 teaspoon Cinnamon
- Mixed Berries - 1/2 Cup Diced Fresh or Frozen Raspberries, 1/4 Cup Fresh or Frozen Blueberries
- Banana & Sultanas - 1 Small Mashed Banana, 1/4 cup Sultanas
- Vege & Cheese - Omit the sugar, beat the egg alone - 1/2 Cup Peeled & Grated Zucchini, squeezed of liquid, 1/4 Cup Grated Carrot, 1/4 Cup fresh, frozen or canned corn, 1/2 Cup Grated Cheese, pinch of pepper, optional: fresh or dried herbs
Instructions
- In a medium bowl add the flour, baking powder and salt and stir to combine (if making the variations add these to the dry ingredients now)
- In a separate bowl add the egg and sugar and whisk or use an electric beater to beat until it is pale, fluffy and creamy, approx 1 minute
- Add the egg mixture and the milk to the dry ingredients and mix well until just combined but no lumps remain, allow to rest while you prepare the non stick frying pan
- Prepare a teatowel on a rack or plate, folded in half to add the cooked pikelets to as you go
- Heat the frying pan or griddle over a medium heat, using a kitchen paper towel add a little butter to the frying pan surface.
- For the perfect smooth golden brown pikelets make sure that all the butter is wiped out of the pan with the kitchen paper towel
- Add large table spoon sized amounts of batter to the pan, cooking 4 at a time, monitor the heat to ensure they are not burning
- Once the bubbles form and begin to pop on the pikelets, gently turn them and cook for up to a minute longer until the underside goes golden brown
- Remove from the pan and add place within the folded tea towel
- Repeat with gently wiping butter into the pan and wiping off. and continue to cook the remaining batter
- Serve warm or cold with toppings of your choice
- You can freeze any leftover pikelets for another day
- Enjoy!
Notes
Variations
Choc & Raspberry - 1 Tablespoon Cocoa, 1/4 cup Chocolate Chips, 1/4 Cup Diced Raspberries
Apple & Cinnamon - 1 Apple, Peeled and Grated, 1 teaspoon Cinnamon
Mixed Berries - 1/2 Cup Diced Fresh or Frozen Raspberries, 1/4 Cup Fresh or Frozen Blueberries
Banana & Sultanas - 1 Small Mashed Banana, 1/4 cup Sultanas
Vege & Cheese - - omit the sugar, beat the egg alone - 1/2 Cup Peeled & Grated Zucchini, squeezed of liquid, 1/4 Cup Grated Carrot, 1/4 Cup fresh, frozen or canned corn, 1/2 Cup Grated Cheese, pinch of pepper, optional: fresh or dried herbs
So easy! I hope this becomes a firm family favourite and there is something here to tempt even the fussiest of family members
Everything I have used for these lovely pikelets can be found at your local Countdown Supermarket. They have you completely covered for back to school, from lunch boxes, to stationary to all the easy bits and bobs to make school morning lunch box packing a breeze!
A huge thanks to Countdown for partnering with me, I love creating new and exciting recipes using their fresh ingredients.
Thank you so much for stopping by to check out my latest recipe and others on my blog. If you are not already be sure to follow me onFacebookorInstagramfor more deliciousness, and you can register your email in the subscription box below to receive all my recipes as I publish them.
Happy Baking!
Anna
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