A classic and easy recipe for pikelets, which are mini pancakes and an Australian tea-time treat. They are light and fluffy, and delicious served warm or cold.
You can use 1 teaspoon of baking powder in place of the ¼ teaspoon bicarbonate of soda and ½ teaspoon cream of tartar in this recipe.
Any leftover pikelets can be covered with plastic wrap and kept in a cool place for 1 day.
This recipe is adapted from The Cook’s Companion by Stephanie Alexander.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.