The Edmonds’ Pikelet

Edmonds’ Pikelets

Edmonds Cookbook
Pikelets are delicious with butter and jam or jam and whipped cream – or with sour cream, smoked salmon and dill. To make American-style hotcakes, also known as pancakes, double this recipe and make them larger. Serve in a stack with butter, maple syrup, bacon and blueberries.
Prep Time 20 minutes
Cook Time 10 minutes
Course Snack
Cuisine Colonial


  • 1 cup self-raising flour
  • ¼ tsp salt
  • 1 egg
  • ¼ cup white sugar
  • ¾ cup milk approximately


  • Sift the flour and salt into a bowl.
    1 cup self-raising flour, ¼ tsp salt
  • In another bowl beat the egg and sugar with a whisk until pale and thick.
    1 egg, ¼ cup white sugar
  • Add the egg mixture and the milk to the dry ingredients and mix until just combined.
    ¾ cup milk
  • Gently heat a non-stick frying pan and drop tablespoonfuls of the mixture from the point of the spoon onto the surface.
  • When bubbles start to burst on the top of the pikelets, turn them over and cook the second side until golden.
  • Place in a clean tea towel to cool.
Keyword edmonds cookbook


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