I’ve entered into the Pancake Challenge hosted by Natascha’s Palace , because I just love making pancakes and my husband just loves devouring them :). So, I was happy to try an Australian pancake recipe that I have never tried before . They are called Lemon Pikelets and below you also have their very interesting story.
Pikelets are a type of small pancake popular in Australia and New Zealand. They are only about 3 inches wide. The outside is crisp and golden from frying in butter, while the inside is spongy. With the addition of lemon zest, these Lemon Pikelets are a light and refreshing addition to your breakfast or tea time. They are easy to make and the perfect size for young children.
Be careful of the temperature of your skillet as you fry the pikelets. They darken easily, but you also don’t want soggy pikelets from too low a temperature. Adjust to medium or medium low as needed.
Thank you Natascha for the Challenge, I had fun making them, looking forward to see what other recipes the others tried .
- 140 gr self-rising flour
- 1 pinch salt
- 1 1/4 teaspoon baking soda
- 170 ml milk
- 1 egg
- 2 tablespoons sugar
- 2 teaspoons butter, melted
- 1/2 teaspoon vanilla
- lemon juice from a half lemon
- In a large bowl, mix together flour, sugar, salt, baking soda, and lemon juice until combined. Whisk in egg, milk, melted butter and the vanilla extract until smooth. Let it rest for 5 minutes.
- Heat a non-stick fry pan over medium heat and brush with a little melted butter. Drop level tablespoonfuls of the mixture into the pan and cook for half a minute or until bubbles appear on the surface.
- Turn over and cook other side for 1 minute until golden.
- Allow to cool and serve it with the topping you love