According to my research, Pikelets were stated to be Scottish in origin but most of the references of the name seemed to be from Australia and New Zealand.

Over the years, I had made a variety of different types of pancakes but what was different about this recipe was the fact that the batter would rest in the refrigerator for about an hour (minimum) but preferably overnight. This resting period would allow time for the baking soda and baking powder to act and add air into the batter. The end result is that the pikelets are very light and don’t have that dense texture that pancakes will often have.

The pikelet batter is ladled into a hot frying pan (brushed with butter) just a little at a time so the resulting pikelets are only about 3 or 4 inches in across.

Serve them hot right out of the pan along with your preference of maple syrup or, more traditionally, a dollop of whipped cream and a small centre of jam on top of the whipped cream.

After you try pikelets, pancakes will definitely be off the menu.

You can see the recipe for pikelets here.

Baden