Chocolate Chip Pikelets

Hi there!

I have been awol for a while now haven’t I?! I’ve missed working on my website but when it comes to your hobbies, sometimes life just gets in the way! Thankfully, things have settled down nicely now so to get back into things I thought I’d start off with something super easy like these pikelets and I decided to make chocolate ones as a; you can never have too much chocolate and b; it’s Easter!

Did you know? The pikelet is believed to be of Welsh origin where it was often called ‘the poor man’s crumpet’ because those who could not afford rings to make crumpets would instead drop the batter freely into the pan.

If you don’t hear from me before then…have a wonderful Easter!

INGREDIENTS

2 ½ teaspoons / 12 ½ g butter
¼ cup / 55 g castor sugar
1 medium-sized egg
1 cup / 150 g standard flour
1 ½ tablespoons cocoa powder
1 ½ teaspoons baking powder
¼ teaspoon salt
¾ cup + 1 tablespoon milk
½ teaspoon vanilla essence
¼ / 40 g cup chocolate chips

To serve – Butter, jam & whipped cream or bananas, whipped cream & fresh berries

Makes 14 – 18

STEP BY STEP

This is such an easy one!

First, melt 2 teaspoons /10 g of the butter in the microwave.

Next, place the castor sugar and the egg in a medium-sized bowl and whisk the two together until pale and thick.

Place a sieve on top of the bowl and add to it, the flour, cocoa powder, baking powder and salt.

Sift it all in on top of the egg and sugar mixture.

Use the whisk to create a rough well in the centre.

Pour the butter, milk and vanilla into the well…

…and start whisking in the centre and continue just until the mixture is lump-free.

Stir in the chocolate chips.

Chill the pikelet batter in the fridge for at least 30 minutes.

Heat up a heavy based frying pan or electric frying pan to a medium heat.

Grease the surface with the remaining ½ teaspoon of butter…

…and remove any excess with a paper towel. 

• If there is any remaining butter on the surface the pikelets will turn out blotchy instead of having a nice, even colour.

Retrieve the batter from the fridge and give it a good stir.

• Best to stir this particular batter before cooking each batch because the chocolate chips like to make their way to the bottom.

Add spoonfuls of the batter to the pan.

• I use a soup spoon (full and slightly rounded with batter) and they come out rounder. If using a dessertspoon they will come out an oval shape and that’s fine but if you hold the spoon upright and let the batter fall in from the tip of the spoon they will end up round. 🙂

Once the pikelets have 3 or 4 popped bubbles you can flip them over…

…and cook the other sides until golden all over.

• Mine took around 2 minutes per side, however, your pan may be hotter or cooler than mine. So, if you’ve never made pikelets just check the underside and if it’s a nice even brown, it’s time to flip it!
• Also, after the first batch, you may like to turn the heat up or down, depending on whether they burnt or took a very long time to cook.
• One more thing…I don’t add butter after each addition, as I mentioned above they will turn out all blotchy. But, in saying that, my pans are non-stick and fairly new. If you are using a pan that’s seen better days, and your pikelets start sticking you may have no choice but to re-grease it here and there (but again, best to make sure you wipe off any remaining).

Place the cooked pikelets on a plate or board that’s covered in a few paper towels or a clean tea towel.

Spread with butter and jam or maybe you’d like to create a few fun stacks as I have here. 🙂

Enjoy!

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Print Recipe

Chocolate Chip Pikelets

A chocolatey twist to our beloved classic pikelet recipe. Easy to prepare & delicious served warm with butter, jam &/or cream, bananas & berries

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Servings: 16

Ingredients

• 2 ½ teaspoons / 12 ½ g butter
• ¼ cup / 55 g castor sugar
• 1 medium-sized egg
• 1 cup / 150 g standard flour
• 1 ½ tablespoons cocoa powder
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ¾ cup + 1 tablespoon milk
• ½ teaspoon vanilla essence
• ¼ / 40 g cup chocolate chips

To serve

• Butter jam & whipped cream or bananas, whipped cream & fresh berries

Instructions

• Melt 2 teaspoons /10 g of the butter in the microwave.
• Place the castor sugar and the egg in a medium-sized bowl and whisk the two together until pale and thick.
• Sift in the flour, cocoa powder, baking powder and salt.
• Use the whisk to create a rough well in the centre.
• Pour the butter, milk and vanilla into the well and start whisking in the centre and continue just until the mixture is lump-free.
• Stir in the chocolate chips.
• Chill the pikelet batter in the fridge for at least 30 minutes.
• Heat up a heavy based frying pan or electric frying pan to a medium heat.
• Grease the surface with the remaining ½ teaspoon of butter and remove any excess with a paper towel.
• Retrieve the batter from the fridge, give it a good stir and add spoonfuls of the batter to the pan.
• Once the pikelets have 3 or 4 popped bubbles, flip them over and cook the other sides until golden all over.
• Place the cooked pikelets on a plate or board that's covered in a few paper towels or a clean tea towel.
• Spread with butter and jam, or serve with whipped cream, bananas and blueberries.

Notes

The batter needs to rest for 30 minutes