‘Pikelets’ were totally new to me when I came to New Zealand. They are kind of like the English crumpet and great served with jam, cream and anything sweet. Kiwis love them at any time of day and they are probably one of the most served dishes in the kitchen. They differ to pancakes in that they are made with self-raising flour (or plain flour and baking powder) and have sugar thrown into the mix of ingredients.
Pancakes are what I grew up with. We didn’t have them often – so they were a bit of a treat. These days my two oldest children love them as a filler between meals, for breakfast or supper. I know when they are on a growth spurt when the requests for pancakes morning, noon and night increases!
There are many variations on the basic ingredients – and my oldest prefers the french crepes (using more eggs in the mix). A favourite topping in our home is lemon juice and sugar (this gets sprinkled on with alarming carefree abandon – which always makes me think how lucky they are to have such easy ready access to the riches of eggs, flour and sugar).
My six year old loves the classic English pancakes – we make them up really simply with a cup of plain flour, one egg and a cup of milk.
In summer time we love to eat pancakes with fresh berries and cream, drizzled with maple syrup. We’re making do with frozen berries right now – and I am ever thankful to our freezer for enabling us to savour berries through the winter.
Here’s a few recipes. Enjoy!
8oz/230g all purpose/plain flour
2½ cups/600ml milk
2 tsp melted butter plus melted butter for cooking
Sieve the flour into a large baking bowl, add the salt. Make a well in the center of the flour and add the eggs and beat well until smooth and lump free.
Add half the milk and the 2 tsp of butter, beat well. Add the remaining milk and stir.
Leave the batter to rest for 15 minutes.
Lightly grease a pancake pan or frying pan with a little melted butter, heat until very hot and add a ladle of batter to evenly and thinly coat the base of the pan. Cook until set and lightly golden. Flip over (if you are really brave try tossing the pancake in the air, great fun) and cook on the other side for approx 30 seconds.
Remove the pancake from the pan, place on a sheet of kitchen paper and keep warm. Continue as above until all the batter is used up.
On Pancake Day, pancakes are traditionally eaten sprinkled with sugar and a squeeze of lemon. However, serve as you like with jam, Golden Syrup, honey, choclate spread; whatever takes your fancy.
1 cup all-purpose flour
1 teaspoon white sugar
1/4 teaspoon salt
2 cups milk
2 tablespoons butter, melted
Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
1/4 cup sugar
3/4 cup Milk (about)
1 cup Flour
1 tsp Edmonds Baking Powder
1/4 tsp salt
25g (1 oz) butter optional
Beat the egg and sugar until thick and add with the milk to the sifted flour, salt and baking powder. Lastly add melted butter. Mix until smooth and cook in spoonfuls on a hot greased girdle.