Ruth's Easy Pikelets

12:00 am on 13 July 2010


  • 2 cups self-raising flour
  • ½ cup sugar
  • 2 eggs
  • 1½ cups milk
  • ¼ teaspoon vanilla essence
  • 50 g butter, melted


Put all except butter in your kitchen whizz and beat for just a few minutes, then add melted butter. Whizz again to mix. Do not stir again. Cook spoonfuls on a hot griddle or frying pan till bubbles start to appear, then turn with a spatula and cook till light brown. Place on a tea towel on a rack and cover to cool.

Tip for pikelets

Once a pikelet mixture has been prepared, do not stir it. Remove the spoon  altogether and carefully take spoonfuls out for baking, disturbing the mixture as little as possible.

From Jesse Mulligan, 1–4pm

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