You can’t beat pikelets for morning or afternoon tea! These may be a little retro to some, but to us these are a Kiwi staple that are a cost-effective, comforting bite. You can never go wrong with the classic jam and cream topping, or if you’re looking for other ideas, take a look at some of our best pikelet recipes.
Thicker and sweeter than basic pancakes, pikelets make the perfect mini treat for easy desserts and afternoon tea. Whether you love them topped with fresh fruits or decadent chocolate sauces, you’re sure to find inspirtion here.
Ingredients
Method
Sift dry ingredients into a medium bowl. Make a well in the centre, gradually whisk in egg and enough of the milk to make a smooth batter.
Place 1 teaspoon of the butter in a large frying pan, swirl around pan until greased all over. Drop rounded tablespoons of batter into pan (you can cook four at a time), allow room for spreading. When bubbles begin to appear, turn pikelets, cook until browned lightly on the other side. Repeat with remaining butter and batter.
Serve pikelets warm, with butter or jam and cream.
Cooking tip
Pikelets can be cooked in any frypan, but also try a cast iron skillet or griddle – the lower sides can also make them easier to flip! This pikelet pan at The Warehouse is a cost-friendly option.
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