Pikelets with jam & cream
Soft, thick mini pancakes served warm with strawberry jam and whipped cream. New Zealand's favourite morning treat — simple and completely satisfying.
Method
01
Make the batter.
Whisk flour, sugar, and a pinch of salt together. Make a well and add the egg and half the milk. Whisk from the centre outward until smooth. Add remaining milk until you have a thick, pourable batter.
02
Cook.
Melt a small knob of butter in a non-stick pan over medium-low heat. Drop tablespoons of batter into the pan, spaced apart. Cook until bubbles appear on the surface and the edges look dry, about 2 minutes. Flip and cook 1 minute more until golden.
03
Serve.
Stack on a plate. Serve warm with jam spooned on top and a generous dollop of whipped cream.
A note. Pikelets are thicker than crêpes and smaller than pancakes. The batter should be slightly thicker than pouring cream — add milk cautiously.
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