Pikelets are a smaller, thicker version of a pancake. The batter should be slightly thicker than a pancake batter.
Sift the flour, baking powder and sugar into a large bowl. Whisk in the milk and egg to the dry ingredients and mix until just combined. Try not to overbeat the batter as it will make the pikelets go tough.
Heat a frying pan over medium heat with a little bit of butter. Drop tablespoons of the pikelet batter onto the pan and cook until bubbles appear on the topside. Flip the pikelets over and cook for another minute or so, or until golden.
Serve immediately. These pikelets go well with maple syrup or make your own flavoured butter such as cinnamon butter.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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