Pikelets with Balsamic Strawberries

You may not have heard of Pikelets or you might know them as drop scones or American-style pancakes. They are similar to traditional British pancakes but have a thicker texture and fluff up in the pan due to the addition of a leavening agent. We recommend topping them with strawberries marinated in our balsamic vinegar and sugar to really bring out the sweetness. You can also serve with a spoonful of vanilla ice cream, mascarpone or clotted cream. Perfect for Pancake Day or an indulgent breakfast! This recipe was shared by 'Ink Sugar Spice' blog.

Categories: Breakfast, Desserts

Serves: 4 Preparation time: 10 minutes Cooking time: 20 minutes



For Pikelets

  • 1 tsp baking powder
  • 3 eggs
  • 250g plain or 'Tipo 00' Italian flour
  • 200ml milk
  • Filippo Berio Mild & Light Olive Oil spray
  • Pinch of fine salt

For Balsamic Strawberries

  • 200g fresh strawberries
  • 2 tbsp caster sugar
  • Filippo Berio Gran Gru Balsamic Vinegar


  1. Crack the eggs into a large bowl.
  2. Sieve the flour in (to ensure there are no clumps of flour) and add the salt and roughly 150ml of the milk.
  3. Whisk to combine: you'll need some elbow grease to ensure there are no flour lumps left. You are aiming for the consistency of custard (not too thin, not too thick).
  4. Add the rest of the milk as needed.
  5. Now add in the baking powder and give a final whisk.
  6. Put the frying pan on over a medium heat and spray some oil into the pan.
  7. Test the heat is ready by dropping a tiny amount of the batter into the pan - it should brown on the underside in about 30 seconds.
  8. Take a ladle amount of the batter and drop into the pan. Smooth out the batter with the underside of the ladle until it makes a circle (about 10 - 12cm across). If you have a large enough pan, you can cook two or three at the same time.
  9. The pikelet will start to bubble after about 20 seconds. After the batter starts to change colour a little and the edge of the pikelet can be lifted with the spatula without it sticking to the frying pan, it's ready to flip over. The top of the pikelet at this stage will still be raw, so will spread a little when flipped.
  10. After another 20-30 seconds, check the pikelet by lifting the edges. Once cooked, flip the pikelet on to a plate, and cover with a clean tea towel while you cook the others.
  11. Repeat steps 8-10 until you've used all the batter adding a few more sprays of oil in the pan each time.
  12. Warm some plates for serving.
  13. When the pikelets are all cooked, roughly chop the strawberries.
  14. Place the chopped strawberries in a small bowl and sprinkle them with the caster sugar.
  15. Drizzle some balsamic vinegar over the strawberries (depending on the strength of taste you prefer - start with a small drizzle and taste test).
  16. Allow the strawberries to macerate in the balsamic vinegar for two to three minutes, while you portion out the pikelets on to the warmed plates.
  17. To serve, pile a few of the pikelets up on each plate and spoon over some of the macerated strawberries.

Cooks tips

- Makes about 20 small pancakes that are roughly 10-12cm in size
- To add more fruit, throw in a handful of sultanas or some chopped bananas or apple slices into the batter before frying
- Don't be gentle when flipping over the pancakes, or wait too long to turn them. They need to 'splat' down on the frying pan when they are turned on to their second side, so that the whole of that side is in contact with the heated surface. If you don't do this or leave the first side cooking too long, the edges start to dry and you'll get a mound in the middle rather than an even, flat side
- Unlike other flat pancakes and crepes, this batter is best used straight away rather than having been rested first

Cook with:

Gran Cru Premium Balsamic Vinegar

Filippo Berio Gran Cru Balsamic Vinegar.  Made in the heart of Modena, the home of real artisan balsamic vinegar, this is the perfect luxury dressing for any special meal. Expertly crafted using a traditional Modena recipe, Filippo Berio’s  Gran Cru Balsamic Vinegar contains concentrated grape-must obtained exclusively from the Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni grapes varieties. A measure of vinegar aged for a minimum 10 years has also been added to the grape-must to make this exclusive Balsamic Vinegar blend, which is certified by the IGP European Designation.

Shop Now