I hesitated to write about pikelets for the NZ Woman’s Weekly as I thought surely everyone knows how to make pikelets? But then I realised that I hadn’t made them since I was a child and on that occasion they turned out to be rather dismal little things not worthy of another go.
Recently, a reader Evelyn Peryman and I have been corresponding by letter. She had missed the Cornish Pastie recipe in the magazine and wondered if I could send it to her. I posted it off and in return received three wonderful recipes from her, including this one for pikelets.
“A farmer’s wife gave me this recipe when we lived way up North where John (my husband) ran a country school. She was on the school committee and the meetings were held in the schoolhouse, with supper afterwards. She put jam and cream on them.
I made them almost every day as by this time we had three small boys and the farmer across the road had three boys and as they had milking I had six little boys to look after. They liked them without anything, fresh. My grandchildren and I made them also.”
I was down at my caravan when I received Evelyn’s letter and so out came the electric frying pan and away I went. I was rewarded with the most divine, puffy, golden pikelets I had ever tasted ( the seagulls got the first few as my mixture was too thick and they were a bit hard to cook in the middle without burning).
Like Evelyn I’m now making these for the kitchen full of hungry teenagers who appear regularly after school and they are now on my list as a must-have plate to take to the grand-children’s birthday parties. Thank you Evelyn.
- 50g butter
- 1 tbsp golden syrup
- Warm these together to melt the butter.
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ cup sugar
- 1 beaten egg
- 1 cup milk – plus more if needed.
- Sift flour, baking powder and baking soda into a large bowl. Add sugar. Make a well in the centre and mix in the beaten egg. Then add the golden syrup and butter followed by the milk. Mix well and you should have a mixture which will easily drop off a spoon. If not add more milk (I added about 2 tbsp more).
- Use an electric frying pan if you have one or use a frying pan or griddle pan and heat it to a medium temperature. Grease with a little butter then drop a tablespoon of the mixture onto the pan leaving room for it to spread. When little bubbles begin to appear on the surface flip over and cook until golden.
- Serve immediately to hungry children as they are best hot. If you are taking them somewhere to enjoy later smear each one with a little jam and top with a dab of whipped cream.