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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


  • 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


  • 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.


The batter needs to rest for 30 minutes