Pikelets are golden looking pancakes, an Australian staple, served with jam and butter. These soft and fluffy, eggless pancakes, are also famous in Scotland, Britain and New Zealand.
Australian Pikelets Recipe | How to make Pikelets | Learn to make Australian Pikelets | Scottish Pancakes | Recipe for Scottish Pancake | Eggless Pancake Recipe | Eggless Pikelets | Australian Breakfast Staple | How to make Pikelets without Eggs | Egg-free pancake
Pancakes : What is It?
According to WIKI, a pancake also known as hotcake, griddlecake, flapjack. It is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. It is a type of batter bread.
Though a south-indian, we at home love a good loaded pancake. These Malaysian Apam Balik with crunchy peanuts wins hands down at home. My personal favorite is this Apple pancake with spelt flour, eggless pancake loaded with apples and served with honey drizzle.
What is Pikelets?
Pikelets are small pancakes from Australia/New Zealand, served for breakfast or afternoon tea along with whipped cream/jam or plain butter.
These gorgeous golden pikelets are known differently according to the regions they are made. In North of the United Kingdom and Scotland, they are called dropped scones, dropped crumpets, or even griddle cakes. In the south they are called Scotch pancakes.
These cute looking eggless pancakes are easy to make, takes less than 30 minutes from start to finish. They make a great breakfast, add some veggies like i have some shredded carrots to this, to make it more nutritious. They can be served as a snack any time of the day, with some fresh homemade strawberry jam and cream.
In India, we have our own concept of pancakes. In South it is called dosai or adai, and in North India, it is called chilla or cheela. Unlike western pancakes, Indian version doesn't need any eggs and we make it different kind of flours, including millet flour.
Check this Delicious Kodi ki roti, made of ragi, finger millet. Challatulu, a tangy, thick rice flour pancake, from Andhra Pradesh. This Wheat flour dosai, is a regular at many south-indian household when they run out of regular idly/dosa batter. And our protein rich Besan ka Cheela | Gram flour pancake, which is so versatile and can be made rich and colorful.
Ingredients to Make Australian Pikelets
- Main ingredients : Flour , baking powder, sugar and salt are the main ingredients to make this Australian pikelets recipe.
- Liquid : I have used full fat milk to make the batter for this egg-free pancake.
- Add-ons : I have used shredded carrots and raisins to make these golden pancakes more colorful and nutritious.
- Flavorings : I have added a dash of cinnamon to this fluffy pancake. you can add ginger powder, nutmeg or some all spice to jazz up these eggless soft and fluffy Scottish pancake
How to Make Eggless Scottish Pancake
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- In a wide bowl, mix in the dry ingredients, along with shredded carrots and raisins and cinnamon powder.
- To this slowly add milk and make a thick pourable batter.
- Heat a pancake pan, i have used my uthappam pan, grease it with butter, pour a ladle of batter in each of the pancake hole.
- Cook well on both sides. Serve it warm with a side of jam and butter. I served it with chocolate cream cheese sauce as kids prefer this way.
Carrot & Raisin Pikelets | Pancakes from Australia
- Tava/Pan for making the pancake
- 1 cup All-purpose flour
- 1¼ teaspoon Baking powder
- ½ teaspoon salt
- 1 teaspoon sugar
- 1 cup milk
- ½ cup shredded carrots
- 2 tablespoon raisins
- ½ teaspoon cinnamon powder
- ¼ cup Butter for drizzling the pancakes
- Take shredded carrots in a bowl, add flour, baking powder, sugar, salt and raisins to it. Whisk well to a get a homogeneous mixture.
- Now slowly add milk to this mixture and make a pour-able batter. Do not add more milk, this amount is enough to get at hick pour-able pancake batter
- Heat a non-stick pan, i used my Uthappam pan, as i felt it is convenient to make equal sized pancakes with it.
- Add a dot of butter into pan, followed by half a ladle of batter into each pancake hole.
- Let it cook in a simmer flame for a minute or two, flip carefully to the other side and let it cook for another minute. Be patient, or else you will end up with uncooked center.
- Once cooked remove it to another plate. Stack 2 or 3 pancakes on a plate, drizzle the Chocolate cream cheese sauce on top, garnish with banana slices and serve immediately.
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.