Make these classic pikelets, just like Nana used to! Pikelets are a Kiwi staple, easy to make, and use kitchen staples that make for an affordable snack.
You can never go wrong with the classic topping of cream and jam to serve, or see our round-up of best pikelet recipes for inspirations to take a new spin on an old classic.
Ingredients
Method
Combine the flour, sugar, soda, cream of tartar and salt in a large bowl.
Add the beaten eggs, vanilla, milk and lastly the melted butter. Stir gently, being careful not to over-mix, until you have a smooth batter.
Heat a large frying pan and grease well with butter.
Add 4 large, oval-shaped spoonfuls to the pan. When bubbles start to appear on the surface of the pikelets, flip and cook the remaining side until golden.
Keep the pikelets warm under a clean tea towel in between batches.
Serve the pikelets with cream and jam.
This mixture doubles well.
Note
What is cream of tartar?
Cream of tartar is an acidic by-product from the process of making wine, and can be used in pikelets to create a fluffy, light texture.
Can I substiture cream of tartar for something else?
You should be able to find cream of tartar in the baking section of your local supermarket, but if you don’t have any on hand, you could try replacing with white vinegar or lemon juice. If you’re looking for a pikelet recipe without this ingredient, try our classic pikelet recipe.
Related stories
Subscribe Today!
Get more food and recipe ideas delivered straight to your door
