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
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