Pikelets are a breakfast food popular in Scotland, New Zealand and Australia. Although they bear a resemblance -- in taste and appearance -- to what Americans refer to as pancakes, there are a few subtleties that help to distinguish one from the other.
Pikelets are so called in Scotland, Australia, New Zealand, and in some areas of Britain. They are often referred to as Scottish pikelets or Scottish pancakes because they are similar to pancakes. In some form, pancakes are eaten in areas around the world including the United States, Germany, France, and China.
The diameter of a pancake can vary in size and still be recognised as a pancake. Depending on the chef, they can be as large as 12 inches in diameter, or as small as 2 inches in diameter for mini pancakes, or silver dollar pancakes. On the other hand, pikelets are typically three to four inches in diameter, which is why some refer to them as a smaller version of a pancake.
Taste and Texture
Because both pancakes and pikelets are made from a flour, egg and milk based batter, they taste similar. The most distinct difference is in texture. The batter for pikelets is slightly thicker, which renders them heavy once they rise in the pan. Pancakes are generally cooked flat with a light, fluffy texture.
Pikelets can be served either hot or cool. They are often eaten at tea time, once they have cooled completely. Pancakes are served and eaten hot. Both pikelets and pancakes can bear several types of toppings, including butter, fruits, and syrup.