I am an absolute sucker for a good pikelet with jam and cream. It is something I grew up with in New Zealand and my grandma would often make them for afternoon tea when I lived with her. (That’s probably why I put on so much weight during my time with her because she would feed me so much!).
A good pikelet should look like the photo below, golden brown and floppy! A pikelet should not be stiff so if it’s floppy, you know it’s going to be light and fluffy and these definitely are.
They were literally gone within 10 minutes between Chance, Finn and I.
Of course, a pikelet is only made better with the addition of lashings of jam and whipped cream! It would be rude not too 😉
I often eat these as pancakes too and just make them bigger because I love my pancakes thick and fluffy.
This recipe is super easy and makes for the perfect afternoon treat. I can see me eating a lot of these over the coming months as I wait for this baby to arrive.
Enjoy xox
Pikelets
Makes 8 pikelets
Ingredients:
1 cup of self-raising flour
1/2 tsp of baking soda
2 Tbsp of caster sugar
2-3 cup of milk
1 large egg
1 tsp of vanilla extract
1 Tbsp (20g) of butter, melted
extra butter, to grease the pan
Method:
1. Sift flour, baking soda and sugar together in a large bowl and combine. Make a well in the centre of dry ingredients.
2. In a separate bowl, whisk together the egg and milk.
3. Pour wet ingredients in to dry and gradually incorporate together, whisking until a smooth batter forms. Mix in vanilla extract and melted butter.Add a little extra milk if it is quite thick.
4. Heat a non-stick frying pan over medium pan and lightly grease with extra butter.
5. Drop tablespoons of the batter on to the hot frying pan to create a round shape. When the batter starts to bubble, flip it over and cook until golden brown. Continue with the remainder of the mixture. You can keep them under a tea-towel to keep them warm while the others are cooking.
6. Serve with jam and cream! Yummy!!!!!!
Recipe from Exclusively Food.
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