Pikelets with chocolate sauce

Pikelets with chocolate sauce




  • 1 cup self-raising flour
  • half a cup caster sugar
  • 1 egg, lightly beaten
  • three quarters of a cup (180mL) milk
  • 1 tablespoon butter

Chocolate sauce

  • 100g good quality dark chocolate, chopped
  • half a cup (125mL) cream
  • quarter of a cup (60mL) milk


Place flour and sugar in a bowl. Make a well in the centre and whisk in egg and enough milk to make a smooth mixture of pouring consistency. Heat a non-stick pan over a medium heat, melt one teaspoon butter and drop heaped tablespoonfuls of mixture into the pan. I cook 4 at a time. When bubbles appear on the surface, turn the pikelets (oops, who says they all have to be perfectly round?!) and allow to brown on the second side. Transfer pikelets onto a plate and cover with a cloth while you finish cooking the remainder.

For the chocolate sauce, heat the cream and milk in a saucepan (or in the microwave) until near boiling. Add the chocolate and stir off the heat until dark and smooth.

Serve pikelets drizzled with chocolate sauce.


  • Admittedly, pikelets are good on their own, but this chocolate sauce is very quick to make and will keep in the fridge for a few days. Warm it in the microwave and pour over icecream, fruit or crepes/pancakes.

Serving Suggestions


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