pikelet

Pikelet is a small, thick pancake-like cake commonly eaten for breakfast or tea in Australia and New Zealand. It is typically lighter than a drop scone yet thicker than a crepe, and is often cooked individually on a flat frying pan or griddle. In some regions it is called a pikelet; elsewhere the term overlaps with drop scones or Scotch pancakes.

Recipes usually mix flour, eggs, and milk, with a small amount of sugar. Some versions use self-raising flour or add baking powder; others are yeast-raised for a lighter crumb. The batter is thicker than standard pancake batter and is dropped by spoonfuls onto a hot, greased surface. The pikelets are cooked until bubbles appear and the edges firm, then turned and cooked until golden.

Common toppings include butter with golden syrup, jam, or honey. Savory pikelets exist, sometimes served with grated cheese or herbs. In New Zealand and parts of the UK, pikelets are comparable to Scotch pancakes or drop scones.

Historically, pikelets appear in 19th-century cookbooks from Australia and New Zealand and are associated with family breakfasts and afternoon tea. Variants and regional names persist, contributing to the broader pancake family.