Golden Syrup Pikelets

    Golden Syrup Pikelets


    5 people made this

    This is a great recipe [particularly if you use duck eggs] - it is not necessary to leave in fridge for 2 hours, particularly if you are like me, and want something in a hurry. Leave stand for 5- 15 minutes in the fridge while you 'clean up and do the dishes'. I generally do a double mixture, because these are so popular, so consequently I can make up to 4 dozen or slightly more. Nice to eat on their own, or serve with Rosella Jam and cream.

    Queensland, Australia

    Serves: 12 

    • 3 eggs
    • 1 cup (250ml) milk
    • 2 tablespoons sugar
    • 2 tablespoons golden syrup
    • 1 1/2 cups (185g) self-raising flour

    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Mix all ingredients together until smooth and refrigerate mixture for 2 hours.
    2. Drop tablespoonfuls of mixture onto a heated and greased stove top flat pan.
    3. Flip when bubbles appear in surface of pikelet.
    4. Remove from pan when done and repeat with remaining mixture, ensuring pan remains greased each time.

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    Reviews (1)


    Excellent flavour. Mixture too runny and didn't rise. Makes about 20 pikelets. - 30 Jan 2016

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