Carrot & Raisin Pikelets | Pancakes from Australia

Carrot & Raisin Pikelets | Pancakes from Australia

Pikelets are golden looking pancakes, an Australian staple, served with jam and butter. These soft and fluffy looking pancakes, are also famous in Scotland, Britain and New Zealand.

Course Appetizer, Breakfast, Snack

Cuisine Australian, British, English, Scottish

Keyword Easy pancake recipe, Eggless australian pikelets, Eggless pancake recipe, How to make eggless pancake, Learn to make australian pikelets, Pancakes for breakfast

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 229kcal

Equipment

Tava/Pan for making the pancake

Ingredients

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

Instructions

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.

Nutrition