Recipe | Pancakes
Hotcakes, Pikelets, Scotch Pancakes

Growing up in New Zealand I discovered the joys of Pikelets - small, thick pancakes we used to eat with butter and honey for afternoon tea. Later I discovered Hotcakes, which are served up for breakfast in the US with butter and maple syrup. Much later still, when I started making my own Hotcakes and Pikelets, I discovered they were basically the same thing. I also discovered the Scottish have their own version in Scotch Pancakes.

1 cup plain white flour
1/4 teaspoon salt

  • Shift dry ingredients together in a large bowl.

1/2 - 4 tablespoons white sugar (more for Pikelets and less for Hotcakes)

  • Add to dry ingredients.
  • Mix.

1 large egg or 2 smaller eggs

  • Lightly beat in another bowl.

1 1/2 - 2 tablespoons unsalted butter, melted
1/2 - 1 cup milk (vary amount to change consistency, but remember this is meant to be a "thick" mixture)
[Optional] 1/4 teaspoon lemon zest
[Optional] 1/4 teaspoon vanilla essence

  • Add to beaten egg
  • Add liquids to dry ingredients all at once.
  • Whisk, stir or beat until smooth.
  • Stand for at least 30 min in the fridge or preferably overnight.

1 1/2 teaspoons baking powder

  • Shift over batter.
  • Mix in thoroughly.
  • (If you're not going to let the mixture stand then shift the baking powder in with the flour.)

[Optional] Raisins or blue berries

Extra oil or melted butter for cooking:

  • Cook Hotcakes on a large griddle or frying pan. Heat until dropped water bounces, sputters, and disappears.
  • I normally use 1/4 Cup of mixture per Hotcake. Use 1/2 Cup for larger ones and 1 tablespoon for tiny ones. Pour the batter from just above the pan.
  • Cook for 2-3 min on the first side. Turn over when bubbles appear but before they break (or when they just start to burst).
  • Cook the second side for 1 min - it won't brown as well as the first side.
  • Keep Hotcakes warm by placing inside a folded tea towel or paper towel.
  • Repeat with remaining batter, lightly greasing between batches if necessary.

How big is your Hotcake, Pikelet or Scotch Pancake?

Size does matter - although the mixture is the same different nationalities prefer different sizes of pancake.

Variety Quantity Mixture Diameter Serving per Person
"Silver Dollar" pancake, Pikelet, Scotch Pancake 1 Tablespoon 7 cm (3 inches) 5 or 10
Hotcakes 1/4 Cup 14 cm (5 inch) 3 to 4
Pancake 1/2 Cup 25 cm (10 inches) 1 or 2