Perfect pikelets

Pikelets are a favourite treat to enjoy with homemade strawberry jam – and buttermilk is the secret to making them thick but also light and fluffy in texture. 

Recipe Sarah Heeringa. Photography Aimee Finlay-Magne

  • 1 1/4 cups plain white flour
  • 2 tsp cream of tartar
  • pinch salt
  • 1 tsp baking soda
  • 2 tbsp sugar
  • 1 free range egg
  • 3/4 cup buttermilk milk, (see below for more)

Combine the flour, cream of tartar, salt, baking soda and sugar together into a medium-sized bowl. In a smaller bowl, whisk the egg and mix together with the buttermilk.

Make a well in the middle of the dry ingredients and add the liquid mixture.  Use a whisk to gently combine everything without over-mixing. The mixture should be able to just drop off the end of a spoon. Allow the mixture to sit for 1 minute.

Heat a lightly buttered non-stick pan on a medium-high heat (electric frying pans are ideal). Gently drop dessert spoonfuls of the mixture into the pan, allowing room for the pikelets to spread a little. The pikelets will form bubbles, and when these start to pop, turn and cook the other side. Remove from pan and place of a wire rack for several minutes.

Serve while still warm with butter and homemade strawberry jam.

Tip: Buttermilk is the secret to fluffy but substantial pikelets, but if you don’t have buttermilk on hand, add 2 ½ tsp of lemon juice or white vinegar into the 1/3 cup of milk and leave it to sit at room temperature for 5 minutes. Alternatively combine equal quantities of milk and natural unsweetened yogurt to make ¾ cup of liquid. Stir, and let sit for five minutes before using.

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