NEW ZEALAND CLASSICS
Fluffy Pikelets
Golden pikelets with raspberry jam and softly whipped cream.
EASY
25 MINS
SERVES 4
ABOUT THE RECIPE
Pikelets are a New Zealand afternoon-tea classic. Made with everyday ingredients, they cook up golden with soft, fluffy centres, ready to be piled onto a plate and passed around. I serve mine with raspberry jam and freshly whipped cream. Put the kettle on and help yourself.
THE RECIPE
Ingredients
1 cup plain flour
1¼ tsp baking powder
1 tbsp sugar
¼ tsp fine sea salt
1 egg
⅔ cup milk
1 tbsp unsalted butter, melted and slightly cooled
¼ tsp vanilla essence
½ tbsp unsalted butter
To Serve
Fresh whipped cream
Raspberry jam
Method
1.
Sift the flour, baking powder, sugar, and salt into a mixing bowl.
2.
In a separate bowl, beat the egg. Add the milk, melted butter, and vanilla, then whisk to combine.
3.
Gradually add the dry ingredients to the wet mixture, whisking until you have a smooth batter.
4.
Leave the batter to rest for 10 minutes. This helps the pikelets cook up light and fluffy.
5.
Heat a large non-stick frying pan over medium-low heat. Add the butter, then use a piece of paper towel to lightly grease the surface.
6.
Spoon tablespoon-sized amounts of batter into the pan, leaving space between each pikelet to allow for spreading. Cook in batches so the pan is not overcrowded.
7.
When small bubbles appear on the surface and the underside is golden, flip the pikelets. Cook for a further 45 seconds to 1 minute until cooked through.
8.
Transfer to a plate and cover with a clean tea towel to keep warm while you cook the remaining batter.
9.
Serve warm or cold with raspberry jam and freshly whipped cream.
SAMANTHA'S NOTES
Rest the batter
Keep heat gentle
Look for bubbles
Let the batter sit for 10 minutes before cooking. It gives the flour time to hydrate and helps the pikelets cook up soft and fluffy.
Cook over medium-low heat and grease the pan lightly. Too much heat browns the outside before the centre cooks, and too much butter can leave patchy spots.
Flip when small bubbles appear across the surface and the edges start to set. This is the easiest way to know the inside is cooking properly.
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