A no fail pikelet recipe that is successful every time.
When I first began sharing recipes on my instagram account back in 2018 a farming mum of five from Te Anau sent me this incredible pikelet recipe (thank you Sharleen). Over the years I have tweaked it to make it what I call ‘The Best Ever Pikelet Recipe’. Now to make the subject controversial – is it cream or jam first?
Pikelets: A Kiwi Classic Perfect for Smoko or Breakfast
When it comes to quintessential Kiwi comfort food, pikelets hold a special place in our hearts. These fluffy, golden delights are a staple in New Zealand kitchens, especially for a mid-morning smoko or a quick, satisfying breakfast. The beauty of pikelets lies in their simplicity—small, thick pancakes that are light, airy, and perfect for topping with all sorts of delicious goodies.
A Perfect Smoko Snack
In New Zealand, the ritual of “smoko”—a mid-morning tea break—often features something warm, tasty, and comforting. For many Kiwis, pikelets are the ideal choice. They’re quick to whip up, easy to eat, and incredibly versatile. Whether you’re taking a break at work or just need a little something to get you through the day, pikelets fit the bill perfectly. And if you’re lucky enough to have a batch still warm from the stovetop, you’re in for an extra treat.
A Breakfast Staple
Beyond smoko, pikelets are also a popular breakfast choice in our house, especially if we have run out of bread, or the Weetbix box has been put away with only the crumbs left in the box. They’re so simple to prepare that even on the busiest mornings, you can quickly make a stack of pikelets to fuel your day.
Common Toppings: Sweet or Savoury?
One of the best things about pikelets is the endless possibilities for toppings. Kiwis love to get creative when it comes to what they add to these little bites of joy. Here are a few popular options:
- Butter and Jam: A classic Kiwi combo, the richness of butter paired with your favourite fruit jam (think strawberry, raspberry, or plum) is a simple yet unbeatable choice.
- Whipped Cream and Berries: For a more indulgent treat, top your pikelets with a dollop of freshly whipped cream and a handful of berries. The sweetness of the cream balances perfectly with the tanginess of the fruit.
- Golden Syrup: If you’ve never tried golden syrup on your pikelets, it’s an absolute must. This iconic Kiwi syrup adds a smooth, caramel-like sweetness that’s perfect for drizzling over warm pikelets.
- Honey: Another popular choice, honey adds a natural sweetness to the pikelets. It’s particularly nice when paired with a light dusting of cinnamon.
- Cheese and Vegemite: For a savoury twist, try topping your pikelets with a slice of cheese and a thin spread of Vegemite. The salty, umami flavours make for a filling, moreish snack.
- Lemon and Sugar: A nod to the classic pancake topping, a squeeze of fresh lemon juice and a dusting of sugar brings a zesty brightness to the pikelets.
The Sacrificial Pikelet
Now, any seasoned pikelet maker will tell you that there’s always a “sacrificial pikelet” or “sacrificial pancake” in the mix. This term refers to the first pikelet that’s cooked, usually slightly overdone or a bit misshapen. It’s often set aside, with the understanding that it’s the one you’ll nibble on or use to test the heat of the pan before the rest of the batch is made. Sometimes, it becomes the snack that gets eaten during the cooking process—after all, who can resist a warm, golden pikelet straight from the pan?
A Tradition Worth Keeping
Pikelets are more than just a food trend—they’re a New Zealand tradition. Whether it’s for smoko, breakfast, or a quick afternoon pick-me-up, they remain a beloved part of our culinary heritage. So the next time you find yourself in need of a snack, consider reaching for the flour and eggs, and whip up a batch of pikelets. It’s a simple, satisfying treat that brings comfort and joy with every bite.
In our house we always make letters of family members names with the last of the mixture.
Do you love jam? You should try this biscuit recipe.
The Best Ever Pikelet Recipe
Equipment
- 1 medium sized bowl
- 1 small sized bowl
- 1 skillet
Ingredients
- 1½ cups milk (375 ml)
- 1 tsp baking soda
- 1 egg
- 40 g sugar (3 tbsp)
- 2 cups plain flour (300 grams)
- 2 tsp cream of tartar
Instructions
- Heat the milk in a small pot or microwave until warm to the touch (not hot enough to scald) and dissolve the baking soda in the milk and set aside to cool slightly.
- In a medium bowl, combine the flour and cream of tartar. Use a whisk or dough whisk to evenly distribute the cream of tartar through the flour.
- In a separate small bowl, crack the egg and add the sugar. Beat with a fork until combined and slightly frothy.
- Slowly pour the milk mixture into the egg mixture, stirring with a fork until well blended.
- Make a well in the center of the dry ingredients and pour in the wet mixture and use a spatula or dough whisk to combine until the batter is smooth.
- Allow the batter to rest for 10 minutes. In the meantime, heat a skillet or frying pan over low heat (an electric frypan makes light work of many pikelets if you are cooking for a crowd).
- Grease the hot skillet with a small amount of butter, then wipe away excess.
- Test with one small spoonful of batter (the sacrificial pikelet). Adjust the heat if needed—it should form bubbles evenly across the surface before flipping.
- Cook 3-4 pikelets at a time, flipping once bubbles appear, and cook until golden on both sides.
- Place cooked pikelets on a cooling rack to prevent sweating.
- Serve hot or allow to cool completely before adding toppings.