Mix the egg with the sugar and half of the milk in a mixing bowl. Mix the baking powder with the flour and stir into the mixture until smooth. Then slowly add the rest of the milk until you have a thick, creamy and smooth mixture.
The batter is thicker than normal pancake batter.
Put small heaps of tablespoons in the preheated and greased pan. As soon as bubbles form on the surface, turn the pikelets. The pikletes should have a nice golden surface, so don`t leave them in the pan for too long, otherwise they will get too dry. It is best to fry over high heat at the beginning and then turn back to medium heat after a few servings.
Once the pikelets have been turned, they will rise nicely and make a fluffy little pancake. They are fried much shorter than normal pancakes.
Stack the finished Pikelets on a plate and cover with a kitchen towel (otherwise they will be rubbery) until the mixture is used up.
They are best served for breakfast with maple syrup, honey, jam or just butter - depending on your taste.
Ingredients
Print Recipe
Pin Recipe