White Peach, Thyme & Cinnamon Sugar Pikelets

two-loves-studio-white-peach-thyme-cinnamon-sugar-pikelets8wSunday fun day! My favourite season, Autumn, is peeking its head around the corner and the light is changing. Its calming nature is much nicer than the harsh Australian summer sun, and right now summer fruits are still everywhere. I have been using white peaches in a lot of dishes and this past Sunday I used them to accompany a delightful pancake brekkie.

two-loves-studio-white-peach-thyme-cinnamon-sugar-pikelets5wI managed to master pancakes this past holiday season when I family was down to visit and we bought an awesome new fry pan, so today I thought I would make pikelets instead. For those of you who don’t know what a pikelet is, like my auto correct, it is essentially a mini pancake – 2oz of pancake batter makes a pikelet. This recipe serves two, although Matt ate about 2/3 of the pikelets he loved them that much. The thyme really packs a flavour punch and compliments the peach perfectly. The recipe is a basic pancake batter and can easily doubled or tripled for 4-6.


White Peach, Thyme & Cinnamon Sugar Pikelets

Makes approx 15-17 pikelets, (serves 2)


1 cup self-raising flour
1 cup milk
1 egg
1 white peach, cut into slices
Handful of almond flakes
Handful of thyme sprigs
Cinnamon sugar for dusting
Gold Syrup for drizzling (maple syrup/ molasses)

Butter if you don’t have a non stick pan*


In a large bowl, combine the flour, milk and eggs and whisk until combined and silky. Using a non-stick pan on a low-medium heat, pour batter into the pan in 1/4 cup (2oz, 60ml) batches. (1/4 cup, 2oz, 60ml will make one pikelet. Cook 4-5 pikelets at a time depending on how big your fry pan is). Cook for approx 2 mins until you see bubbles appear on the top side of the pikelet. Carefully flip over each pikelet and cook for around 1-3 minutes until firm and spongy. (I tend to use a low heat so cook them for around 2-3 mins, but if you are using a medium heat around 1 minute will do).

Keep the pikelets warm whilst you cook the rest of the batter.

To serve, place peach slices onto each pikelet, sprinkle with almond flakes and cinnamon sugar and top with a small sprig of thyme (or just the leaves if the stem is too thick and woody). Drizzle with golden syrup and serve.

*Melt a small amount of butter in the pan before you add each batch of batter so the pikelets do not stick.


8 thoughts on “White Peach, Thyme & Cinnamon Sugar Pikelets

  1. Hmm, this looks so tempting and delicious. And I’m looking forward if here in the Northern Hemisphere is time for white peaches again. Happy greatings from the other side of the world. 🙂

    • I bet you are. White peaches are so amazing, oh the taste and the juiciness!!! Ahhhh. I am actually thinking how I really don’t want them to go out of season, but that’s what makes you appreciate them the most hey!

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