In New Zealand, where I grew up, whenever you were asked to ‘bring a plate’ pikelets were a good option and someone would always turn up with a plate piled high with these. They are so easy to make and best eaten fresh slathered with butter but go well with jam, golden syrup or you can dress them up with fresh berries and cream or Greek yoghurt and a drizzle of maple syrup. I thought they would be a great thing to whip up for your family on VE Day so I thought I’d share my Grandmother’s, Beau, recipe for them. Being a farmers wife she was a dab hand and could almost do them in her sleep! I’ve changed the measurements to metric so the recipe is easier to use.
Makes 10-15 pikelets so double the recipe if there’s a crowd of you!
125g plain flour
1 teaspoon baking powder
Quarter teaspoon salt
1 free range egg
190ml whole milk
15g butter, melted
Sift flour, baking powder and salt together.
Beat egg and sugar together until thick.
Add with milk and melted butter to the sifted dry ingredients and mix until just combined.
Drop tablespoonsful of the mixture from the point of the spoon onto a hot, lightly greased hot plate or frying pan.
Turn the pikelets over when the bubbles start to burst on the surface.
Cook second side until golden – it only takes about 10 seconds.
Traditionally these are kept on a plate and covered with a tea towel until you’re ready to eat them but there’s nothing better than eating one straight away with melting butter dribbling down your arm.