Breakfast

Pikelets

Name: Pikelets
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: About 16
Cuisine: Australian
Ingredients: 150 g (1 cup) self-raising flour; 2 tbsp caster sugar; 1 egg; 185 ml (¾ cup) milk; 20 g butter, melted, plus extra for pan; Jam and whipped cream, or butter and honey, to serve

Serves About 16 Prep 10 min Cook 15 min Total 25 min

Pikelets sits in our breakfast collection for weekday mornings, lazy weekends, and anything in between. We keep the voice practical — what to buy, what heat to use, and how to tell when it is done. Serves About 16 with about 10 min prep and 15 min cook time (around 25 min total). That is a home estimate — ovens and pans vary, so use colour and texture as well as the clock. Shop first for self-raising flour, caster sugar and egg; those ingredients do the heavy lifting for flavour and texture, while the rest of the list seasons, binds, or finishes the plate. Good for weekday mornings, lazy weekends, and anything in between. Scale the batch up for guests or keep it to one pan for a quiet solo breakfast. Keep Australian cup measures (250 ml) so the ratios match what we tested on the page. Everything on this page is metric-first for Australia. If you are converting from cups on an old card, weigh flour, sugar, and butter whenever the ingredient line shows grams.

Ingredients

150 g (1 cup) self-raising flour
2 tbsp caster sugar
1 egg
185 ml (¾ cup) milk
20 g butter, melted, plus extra for pan
Jam and whipped cream, or butter and honey, to serve

Method

Whisk flour and sugar in a bowl. Make a well; add egg, milk and melted butter. Whisk to a smooth thick batter.
Heat a non-stick pan over medium–low. Lightly butter.
Drop tablespoonfuls of batter; cook until bubbles appear on top and edges look set (about 1½–2 minutes). Flip and cook 1 minute more until golden.
Stack and serve warm with jam and cream, or butter and honey.

Tip: Classic Aussie tea-time treat that doubles as breakfast. Keep the pan gentle so they don’t brown before cooking through.

Notes

From our tested tip, expanded: Classic Aussie tea-time treat that doubles as breakfast. Keep the pan gentle so they don’t brown before cooking through. Treat that as the non-negotiable. If something still feels off — too wet, too pale, too tight — adjust one variable at a time (heat, liquid, or bake time) rather than changing three things at once.
Stove discipline: medium heat is the default for most home pans; cranking it high only helps when you are browning hard in batches. For Pikelets, follow the cues in the method — especially “until golden”, “simmer”, or “bubbling” — rather than watching the clock alone. A heavy pan holds heat better and sticks less once food is moving.
Why this page is written this way: we keep the story short and put the value in practical detail — ingredient order, heat cues, and storage — because that is what helps a home cook succeed on a Tuesday night. If a step feels unclear, email [email protected] and we will tidy the wording on the next pass.
Putting it together for Pikelets: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.