Pikelets served with Lemon Curd and Whipped Cream. Pikelets are a New Zealand favorite similar to griddlecakes or flapjacks made from thick panfried batter. Pikelets are cheap and easy to make, can be made ahead and stored in an airtight container, then quickly served cold on a plate with jam and fresh whipped cream. Pikelets are a regular feature in Kiwi workplace morning tea shouts, afternoon teas, and as snacks to fill hungry afterschool or weekend tummies.
Ingredients:
1 cup plain high-grade flour
1 teaspoon baking powder
1/4 teaspoon plain salt (not rock salt)
1 tablespoon ordinary white granulated sugar
3/4 cup milk
1 egg
Approximately 1 tablespoon butter, melted
Additional small knob of butter for frypan
Method:
Sift flour, baking powder into the bowl. Add sugar and salt.
Slowly add the milk to the bowl, folding gently to form a batter. Do not beat vigorously or the air will be removed causing stodgy pikelets.
Stir in the melted butter and continue to fold the batter. The batter should be thick and silky, falling from the mixing spoon on its own, but not runny or the pikelets won't keep their shape when cooking. If the batter is too thick and doesn't fall from the wooden spoon, add a little more milk until it does. If you have a few lumps whisk the batter a little.
Set batter aside to rest for 10-15 minutes before cooking to help the pikelets rise when cooked.
Heat frypan to medium-low heat and add the spare knob of butter to make a thin coating on the bottom of the frypan (too hot and the butter will burn; too much butter and the pikelets will be swimming).
Ladle one dessertspoon full of batter into the buttered frypan toward the outside for each pikelet, keeping each spoonful separate from the others to allow room to spread and rise. An ordinary sized frypan will cook 3 pikelets at a time and allow room for flipping them over. The pikelets are ready to be flipped when un-popped bubbles form across the top (after approximately 1-2 minutes).
Use a fish slice to flip the pikelets over to lightly cook the other side approximately 1 minute or until light brown. Use fish slice to lift the pikelets out of the pan onto a cooling rack.