cream cheese pikelets

Fresh and delicious Lemon Cream Cheese Pikelets.



  • 1 cup milk
  • 2/3 cup castor sugar
  • 1 egg
  • 1/2 teaspoon vanilla essence
  • 11/2 cup SR flour
  • 1/2 teaspoon Bicarb
  • 1 zest of one lemon
  • 60gms of very soft Lemon Cream Cheese
  • If using regular Cream Cheese add one teaspoon of lemon juice


  1. Start with room temperature ingredients or slightly warmer than the fridge.
  2. Whisk up the milk, sugar and vanilla till its a little frothy.
  3. Add in flour and bicarb then the egg 
  4. Lastly add the Cream Cheese and whisk it all up. I use my hand held mixer with the whisk attachment.

 Cream Cheese and Lemon Pikelets

The batter will be quite thick but that's ok that's what makes them fluffy :) 

You can double it or triple it no worries and you can keep the batter for a day in the fridge just give it a good whisk before using.



  1. Use a clean fry pan over medium heat
  2. Melt about 1/2 tablespoon in the pan. When it is melted and frothy it is ready to go.
  3. Start with one spoonful of batter into the pan. It should start to cook straight away and litle frothy bubbles should appear around the base of the pikelet.
  4. When bubbles start to appear on the top of the pikelet then its ready to turn.
  5. You want to flip the pikelet in one move so gently lift usuing your egg flip tool and slide the blade completely underneath before quickly flipping over.
  6. Be sure not to over crowd your frypan.
  7. Cool on papertowel before serving.

* you can make the batter or keep the batter for a day just make sure its well refridgerated.


You may also like our "The Best Pikelet Recipe" or our delicious "Strawberry Cream Cheese Cake".




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