Our best pikelets recipe (with video) (2024)

FAQs

What are pikelets called in America? ›

Historicaly, crumpets are also regionally known as pikelets, however this is limited as pikelets are more widely known as a thinner, more pancake-like griddle bread; a type of the latter is referred to as a crumpet in Scotland.

While pancakes and pikelets are pan-fried batter-based treats, they have some differences. Pikelets and pancakes differ in ingredients—pancakes use eggs and fat, while pikelets are simpler with self-raising flour and milk. Texture-wise, pancakes are fluffier, larger, and round, while pikelets are smaller and thinner.

Originating from Wales, pikelets were originally known as pitchy [i.e. dark or sticky] bread; however, after they became popular in the West Midlands of England, the name was anglicised as pikelets and travelled from there to Australia where we know and love them.

Pikelets, as a rule, are similar to crumpets in that they are made from an unsweetened batter of water or milk, flour, and yeast, but pikelets are a “thinner, more pancake-like griddle bread”, according to Wikipedia.

In the South, pancakes are interchangeably called hotcakes, griddlecakes, and flapjacks, though British flapjacks are made with rolled oats cooked in the oven.

In the UK, the word pancakes refers to the same thing, but the word flapjacks refers to something entirely different: a baked good made from oats, resembling what elsewhere may be called a granola bar or oat bar. The word flapjack is traced back to the late 1500s.

Over mixing: if the batter is mixed to much it can knock the air out and lead to dense, rubbery pikelets. Whisk the batter until its just come together. Pre mixing dry and wet ingredients separately will help with this.

You'll know your pikelets are ready to turn over when they have little tiny bubbles all over the top surface. Use an egg flip to gently turn them over. Pikelets can be stored in an airtight container at room temperature for up to 3 days. Leftover pikelets can be frozen in an airtight container for up to 3 months.

Slide the spatula under the pancake so that it's centered.

Get as much of your spatula as you can covered by the underside of the pancake. Lift it so it clears the rim of your pan and get ready to flip. Don't hold it in the air for too long or it will break. You should transition to the flip quickly.

English Pikelets are a cross between a drop scone, Scotch pancake and a crumpet. They are thinner than a crumpet, are cooked without the need for crumpet rings, but still have the same holes on top.

What is a pikelet slang? ›

a regional name for a crumpet.

Most of my American audience call crumpets… English muffins. It's worth getting to know which is which as they are both very different.

Simply heat them up, or eat straight out of the pack, and finish with your topping of choice such as honey, jam, or seasonal fruit for a special breakfast or snack.

German pancakes and Dutch babies are essentially the same thing, but the dish is said to have originated in Germany, not the Netherlands. The term “Dutch baby” was coined by an American restaurateur whose use of “Dutch” was a corruption of the word “Deutsch” (“German” in German).

Crêpe. Crêpes, popular in France, Belgium, Switzerland and Portugal, are made from flour, milk, and eggs. They are thin pancakes and are served with a sweet (fruit, ice cream, jam, chocolate spread, powdered sugar) or savoury filling (cheese, ham, seafood, spinach).

What are crumpets called in America? Most of my American audience call crumpets… English muffins.

English Pikelets are a cross between a drop scone, Scotch pancake and a crumpet. They are thinner than a crumpet, are cooked without the need for crumpet rings, but still have the same holes on top.

American and Canadian pancakes (sometimes called hotcakes, griddlecakes, or flapjacks) are usually served at breakfast, in a stack of two or three, topped with maple syrup or table syrup, and butter. They are often served with other items such as bacon, toast, eggs or sausage.