You can’t tell how good these pikelets are just by looking at them.

From the outside they look like the standard snack – yummy, but plain. But if you take a closer look you can see little bits of jammy goodness peeking out, giving a hint of the deliciousness within.

coconut pikelets with strawberry jam swirl


Coconut pikelets with strawberry jam swirl


For the jam:

  • 2 cups strawberries (I used frozen)
  • 2 tbsp sugar
  • 3 tbsp water

For the batter:

  • 200g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1 tsp cream of tartar
  • 2 tsp sugar
  • 2 eggs, lightly beaten
  • 300mL milk
  • 30g desiccated coconut
  • 1/2 tsp coconut essence (this is optional – it just enhances the coconutty flavour. Don’t go out of your way for it if you don’t have it in the pantry.)
  • Butter for frying.


  1. Place all jam ingredients in a small saucepan and cook over a medium heat until the strawberries begin to break down. Stir the pretty regularly as they cook, and squish the bigger chunks of berry up with the back of your spoon as you go.coconut pikelets with strawberry jam swirl strawberries
  2. Once you have a runny jam consistency, remove from the heat and set aside. coconut pikelets with strawberry jam swirl jam making
  3. Combine all dry batter ingredients in a medium to large mixing bowl, and make a well in the middle. Then add the eggs and milk (and coconut essence if you’re using it), and stir to create a runny-ish batter.
  4. Heat a thick bottomed frying pan on a low to moderate heat. Add some butter and melt it, then drop just under a 1/4 cup portion of batter to the pan.
  5. Place about 1 tbsp of jam on top of the batter in the pan, and swirl it around with a chopstick, or the end of a fork.coconut pikelets with strawberry jam swirl swirling
  6. Take a little more batter, and put it on top of the jam swirl.
  7. Cook until large bubbles begin to form, then flip over, and continue to cook until the other side is nicely browned.
  8. Repeat steps 4 to 7 until you run out of batter. I wipe the pan out with paper towel between each couple of pikelets so the residual butter doesn’t burn.
  9. Serve immediately, or freeze for packed lunches.

You will probably run out of batter before you run out of jam. The remainder is delicious on porridge or rice pudding, or stirred through plain yoghurt.

If you really like pikelets, try my recipe for the savoury cheese and veggie kind, or give these wholemeal ones with sultanas and dates a try.