Golden syrup pikelets

Pikelets, as we know them, are a uniquely Australian and New Zealand phenomenon. In some parts of the world, asking for a pikelet will result in either a crumpet or an oatcake rather than fluffy little pancakes.

  • 20 mins cooking
  • Makes 10 Piece
  • Print


Golden syrup pikelets
  • 3/4 cup (180ml) milk
  • 1 egg, beaten lightly
  • 1/4 cup (90g) golden syrup
  • 1 cup (150g) self-raising flour
  • 1/4 teaspoon bicarbonate of soda
  • a little butter or cooking oil for greasing
  • butter and jam, to serve


Golden syrup pikelets
  • 1
    Whisk the milk, egg and golden syrup in a medium jug or bowl until combined.
  • 2
    Sift the flour and bicarbonate of soda into a medium bowl. Gradually whisk in the milk mixture until smooth.
  • 3
    Heat a non-stick frying pan over medium heat until hot.
  • 4
    Grease the pan with a little butter or cooking oil, then drop 2 tablespoons of batter per pikelet into the pan, allowing room for spreading. When bubbles begin to appear, turn to cook until browned on other side. Transfer pikelets to a large plate and cover with a clean tea towel to keep warm.
  • 5
    Serve pikelets warm with butter and jam, if desired.