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Buttermilk pikelets recipe

Buttermilk pikelets recipe

  • Recipes
  • Dish type
  • Pancakes
  • Buttermilk pancakes

Fluffy and quick-to-make little pikelets. The buttermilk makes all the difference in these little pancakes.

10 people made this

IngredientsServes: 6

  • 450ml buttermilk
  • 1/2 teaspoons bicarbonate of soda
  • 3 eggs
  • 5 tablespoons caster sugar
  • 1/4 teaspoon salt
  • 250g plain flour
  • 225ml water
  • oil for cooking

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Combine buttermilk with bicarb. Let stand a couple of minutes.
  2. Lightly beat eggs with salt and sugar.
  3. Add buttermilk to eggs, then flour, mix until smooth. Add water, so that the batter's consistency resembles thin soured cream.
  4. Heat a frying pan and brush lightly with oil. Cook the pikelets for 2 minutes on each side.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (1)

-09 Feb 2013

When I moved to England where I lived for 7 years, there were a number of quintessential British dishes I was eager to try. Crumpets was one of them. We had no sooner settled into our hotel room than we went grocery shopping at the local Tesco and I picked up a package of them for the following morning. We popped the them in the toaster, slathered them with butter and jam and took our first bite of English crumpets.

The verdict: The butter and jam were good.

Excessively spongy in texture and bland in flavor, I wondered why, of all things, crumpets had earned such a prominent place on the British table.

I swiftly wrote crumpets off as “tried them once and once was enough.” That is, until I ate some homemade crumpets at a friend’s house. My opinion of the famous crumpet made a 180 degree turn!

Simultaneously crispy, chewy and delicately spongy in texture with a wonderful depth of yeasty flavor, I can promise you – homemade crumpets are everything they’re chalked up to be! Continue below to our crumpets recipe learn how to make the BEST homemade ones ever!

Easy Buttermilk Pikelets

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I remember pikelets as being a little bit magical, mini pancakes, that were portable in school lunches for morning tea and could be served with butter, jam or anything you wanted really. Yes I'll have 3 please!

I also recall coming home from school on occasion to the fragrance of pikelets cooking. It brings back fond memories of my mum. She loved to make a little treat for our hungry after school snackery!

These are a little more sophisticated than those olden day treats, damn social media. We had to up our ante and stack them with berries and coulis and goodness knows what else. In essence though, the same fluffy favoured treat for the kids. But Instagram friendly, heaven help us all. Heat the frying pan, you know you want one!

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  • 300 Grams Bakers or Strong FlourBUY
  • 3 Teaspoons baking powder
  • 1/2 Teaspoon baking soda
  • Pinches Pink Salt FlakesBUY
  • 50 Grams Raw Caster SugarBUY
  • 270 Grams buttermilk
  • 2 eggs
  • 1 Teaspoon Vanilla Bean PasteBUY
  • 50 Grams Butter melted (and extra butter for frying) BUY

Preheat a pan over medium heat.

Place flour, baking powder, baking soda, salt and sugar into the Thermomix bowl. Combine 10 sec/speed 10.

Add buttermilk, eggs and vanilla. Mix 10 sec/speed 6. Scrape bowl and repeat.

Add melted butter and combine 10 sec/speed 6.

Place a little butter in the preheated pan and drop spoonfuls of batter into the pan. Cook until bubbles appear, turn over and cook for about 30 seconds.

Serve as desired, with berries of choice, other fresh fruit, yoghurt, butter, honey, maple syrup, jam, whipped cream, edible flowers if you are going all out. The sky and your patience is the limit!

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Who am I?

Tenina Holder is a wife and mum and more recently grandmother, who fell in love with cooking as a 13 year old working in a cafe.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes are sold out in literally hours, her cookbooks frequently appear on the Australian best seller lists and her site attracts over 500K page views per month. Her videos are funny and entertaining as well as instructional. The Insider Club has grown way beyond the boundaries of Australia and her following is global with people as far away as Chile and Kazakhstan and Greece loving her books and sending her email!

Tenina is not afraid of salt, butter or sugar and believes chocolate is a health food.

Buttermilk Pancakes

To make Blueberries in Syrup, place sugar and juice in a pot and bring to a boil, stirring until sugar dissolves. Stir cornflour into water and add to the syrup along with the blueberries. Cook until lightly thickened (about 2 minutes). Set aside while cooking the pancakes. Reheat to serve.

To make pancakes, whisk together eggs, buttermilk and vanilla in a mixing bowl, then whisk in flour, sugar and baking powder and sugar. Add butter and whisk until smooth. Leave to stand for 10 minutes before cooking to allow the gluten to relax.

Melt a little extra butter in a heavy-based frypan. When it is hot and bubbling, drop in about a quarter cup batter from the end of a spoon. Cook over a medium heat until bubbles form on the surface (2-3 minutes) then flip to cook the other side. Transfer to a rack. Repeat to use all the batter. Serve in a stack topped with Blueberries in Syrup, if desired.

Don't panic if you don't have buttermilk &ndash just use milk, but stir in a tablespoon of lemon juice or white vinegar for each cup of milk and allow to sit at room temperature for 10 minutes.

Dropping the pancake batter into the pan from the end of a spoon helps create a uniform round shape.

If you don't have blueberries, serve your pancakes with bacon, bananas and maple syrup, or just sugar and lemon juice.

Buttermilk pikelets recipe - Recipes

I've tried a few Pikelet recipes over the years but this recipe is fail proof. From Exclusively Food, I usually make these light and fluffy Pikelets for morning tea once or twice a week.

1 cup self raising flour
1/2 teaspoon baking soda
2 tablespoons caster sugar
2/3 cup milk
1 large egg (recipe recommends using eggs with a minimum weight of 59gms)
20g butter, melted
Extra butter to grease pan

Sift flour, baking soda and caster sugar together in a large bowl.
Make a well in the centre of the dry ingredients.
Using a whisk or fork, beat milk and egg in a small bowl until combined.
Pour milk and egg mixture into the well.

Gradually incorporate the flour into the milk mixture whisking until a smooth batter forms.
Mix in melted butter.

Heat a non-stick frying pan over a medium heat.
Light grease with butter.
Drop tablespoons of the mixture into the frypan. Dropping the mixture from the tip of the tablespoon will give a round shape to the pikelets. Don't overfill the frypan as this will make turning the pikelets difficult. Cook until several bubbles appear on the surface (this should take about one minute).

Thingsmake – Buttermilk Pyclets

Makes 10 crumpet sized or 4-5 tea-plate size pyclets

250g Plain Flour
3-4g Quick Action Yeast (approx ½ a sachet)
125ml Buttermilk (½ a tall carton)*
225ml Hot Water
½ tsp Salt
½ tsp Baking Powder

*If you haven’t got buttermilk you can swap out the water and buttermilk above and just make them with 175ml hot water and 175ml milk (350ml liquid in total). I like the savoury twang and richness that the buttermilk gives. If the batter isn’t spoonable (my buttermilk was quite runny) add a dash more water.

Mix together the flour and the yeast in a bowl.
Mix the buttermilk and hot water in a jug and check that it’s luke warm.
Whisk the milky water into the flour.
Cover with cling film and leave to bubble away for 1 or up to 3 hours.
Whisk in the salt and baking powder.
Heat a lightly oiled large frying pan over a medium-high heat.
Pour in large spoonfuls of batter for small pyclets or a ladle full for larger ones.
When little holes appear in the bubbles all over the top, flip ’em.
Cook until lightly browned.

Eat fresh from the pan or save them to toast over the next few days.

If you don’t fancy making your own you can get them in from The Derby Pyclet Company. They make and sell their wares in Derby’s Guildhall – which is where we used to buy them from a little wooden cart, back in the olden days… Jeez, how old does that make me sound!

If you fancy a shiny toaster, ours is this one: Dualit 2 Slice Toaster Stainless Steel.


Here is a classic and easy pikelet recipe. A pikelet is a variant of pancake, a typical Australian and New Zealand treat that is often served for breakfast or tea time. It is light, fluffy and delicious, whether served hot or cold.

What is a pikelet?

The pikelet is a variant of pancake, smaller and thicker than a traditional French crepe, typical of Australia and New Zealand. It is also commonly served in Britain.

Similar to the American pancake in flavor, the pikelet is prepared from milk or buttermilk, salt, flour, sugar, eggs, baking powder and baking soda.

This type of pancake is also served much like the American pancake, with fruits, jam, cream, butter, syrup, chocolate sauce, icing sugar or standard sugar. The pikelet can also be served plain.

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In Australia, the preferred way to taste a pikelet is to garnish it with cream, powdered sugar and strawberries.

This pancake is much smaller than its American counterpart, just like the Scottish pancake called drop scone.

The difference between a crepe and a pikelet

A pikelet is a type of pancake that is much thicker than a traditional French crepe, and about the same thickness as an American pancake. In terms of diameter, the pikelet is typically between 3 to 4 inches. The thickness of the pikelet comes from the composition of the batter, thanks to the baking soda and baking powder. In the French crepe batter, which is meant to be thin, there is no yeast so that it does not rise.

Unlike the French crepe, a pikelet is neither folded nor rolled. The filling is placed on top, then it is cut using a fork and a knife.

What is the origin of crepes and pancakes?

If all roads lead to Rome, many recipes lead to Athens. In fact, a large number of preparations actually come from the time of the Olympians.

The pancake was therefore born among the Greek Gods.

Crepes and pancakes are considered a tasty and easy to prepare dish and are known all over the world, or almost. They have a unique history, which has its roots in Ancient Greece. They arrived in northern Europe and finally landed in the United States of America, where pancakes are now the typical American breakfast dish.

The original recipe for making crepes was born as something very simple. The batter was first made with flour and water, which were mixed to form muffins. This was already happening in Ancient Greece, around 500 BC, when the two famous poets, Magnes and Cratinus, referred to this preparation in their works.

At that time, the pancakes were called teganites (meaning “pan”) in honor of the pan in which they were cooked.

Then this simple batter quickly turned into a mixture of olive oil, flour, honey and curd.

And, from this old preparation, how did we get to crepes, pancakes or pikelets?

History intersects with that of Ancient Rome, where it was customary to consume a dish called alita dolcia (Latin: “another confectionery”) prepared with milk, eggs, spices and flour.

Some alita dolcia were sweetened with honey or fruit while others were savory breads filled with meats and cheeses.

At the time, this food was rigorously consumed only by the nobles and according to ancient recipes. The alita dolcia was prepared without yeast and it is for this reason that it is believed that these pancakes which were eaten in Ancient Rome were much more like the French crepe.

Crepes around the world

There are a large number of crepe and pancake versions around the world, including:

Recipe Summary

  • 1 ¾ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 egg, slightly beaten
  • 1 ½ cups buttermilk or sour milk (see tip)
  • 3 tablespoons cooking oil
  • Desired fruit options (optional)*
  • Desired syrup (optional)
  • Butter (optional)

In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. In another bowl use a fork to combine egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). If desired, stir in desired fruit.

For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary. For dollar-size pancakes, use about 1 tablespoon batter. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. If desired, top with syrup. Makes 12 standard-size pancakes or 40 dollar-size pancakes.

Apple and Buttermilk Pikelets

This is a great way to start the day with small fluffy pikelets made with the soft and crisp pomaceous apple fruits and buttermilk. Do you remember the old welsh proverb “an apple a day keeps the doctor away?” Apples have been variously described as ‘miracle food, nutritional powerhouses, super food, king of fruit and super fruit. I eat apples for four reasons: they naturally sweet are low in caloriesand have immune boosting vitamin c and fibre. The main fibre in apples is called pectin and a medium sized apple contains about 4g of fibre. Pectin is a water-soluble fibre. Studies indicate that pectin and other soluble fibres are effective in lowering cholesterol levels.

These pikelets are very easy to make. I highly recommend you use buttermilk (I never substitute it). If you cannot lay your hands on buttermilk than you can use plain yoghurt, which is somewhat thicker so you might need to add a few tablespoons more than the suggested buttermilk quantity. You can also curdle some milk by adding some lemon or lime juice or vinegar and use it to substitute buttermilk. Another alternative is fermented milk, which varies depending on where you come from. We absolutely enjoyed eating the pikelets!

I wish you a happy blogging and fantastic week!

  • Ingredients
  • 1 egg
  • 250ml (1 cup, 8fl oz) buttermilk
  • 60g (¼ cup + 1tablespoon) sugar
  • 2 tablespoons olive oil
  • 1 green medium apple, peeled, cored and chopped or grated
  • 125g (1 cup, 4oz) all-purpose (plain) flour
  • ½ teaspoon bicarbonate of soda (baking soda)
  • ¼ teaspoon salt
  • ½-1 teaspoon ground cinnamon
  • 2 tablespoons extra sugar

Please, always remember to assemble all ingredients before you start

Combine the egg, buttermilk, sugar, olive oil in a bowl

and whisk until smooth.

Stir in the chopped apple.

Sift the flour, baking soda and salt and make a well in the centre.

Pour the buttermilk mixture into the well.

Stir gently until just combined (do not over mix otherwise you’ll have tough pikelets). The mixture is not thick.

Brush a non-stick frying pan with oil and heat over medium heat. Add heaped tablespoons of batter to the pan (allow room for spreading), cook over medium-low heat until bubbles form on the surface,

flip over and cook the other side until golden. Remove and keep warm. Cook the rest.

Combine the cinnamon with sugar and sprinkle over the cooked pikelets.

The pikelets were delicious. They didn’t last very long…

Apple and Buttermilk Pikelets

Preparation time:15 minutes cooking time:20 minutes Makes: 20-22 pikelets