Homemade Pikelets
Soft, fluffy, and perfectly bite-sized little pancakes, best served warm with a generous smear of butter and strawberry jam.
Ingredients
- 1.5 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 1 cup milk
- 1 large egg · lightly beaten
- 2 tbsp unsalted butter · melted and slightly cooled
- 1 tsp vanilla extract
- 2 tbsp butter · softened, for serving
- 1/2 cup strawberry jam · for serving
Directions
- 1
Mix dry ingredients
In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
- 2
Combine wet ingredients
In a separate medium bowl, whisk the milk, beaten egg, melted butter, and vanilla extract.
- 3
Make the batter
Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix; a few small lumps are perfectly fine.
- 4
Cook the pikelets
Heat a non-stick skillet or griddle over medium-low heat. Drop about 2 tablespoons of batter for each pikelet. Cook until bubbles form on the surface and the edges look set, about 2 minutes.
- 5
Flip and finish
Flip the pikelets and cook the other side until golden brown, about 1 to 2 minutes longer. Transfer to a plate and repeat with the remaining batter.
- 6
Serve warm
Serve the pikelets warm, topped with a dollop of softened butter and a generous spoonful of strawberry jam.
