Golden Syrup Pikelets

    20 minutes

    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
    19 people made this

    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 in English (2)


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


    Amazing! Very easy to make. I let the batter rest in the fridge for the full two hours and was very pleased with the results. So light and fluffy! Thank you for posting this recipe!  -  24 Oct 2013  (Review from Allrecipes UK & Ireland)