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.
Pikelets are the New Zealand and Australian breakfast pancake that sits between a crêpe and an American flapjack, smaller (palm-sized), thicker than a crêpe, lighter than a pancake. The Kiwi/Aussie morning version is served warm with strawberry jam and a swipe of whipped cream, and it should be eaten in stacks of two or three with a cup of tea. The batter is simpler than American pancakes (just flour, milk, egg, sugar) and doesn't need resting. Twenty minutes from mixing bowl to plate. Made for slow Sunday mornings, school lunchboxes, and Anzac Day morning teas. The single best example of the British/colonial breakfast tradition adapted to a warmer climate.
Method
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.
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.
Serve.
Stack on a plate. Serve warm with jam spooned on top and a generous dollop of whipped cream.
Frequently asked questions
- What's the difference between a pikelet and a pancake?
- Pikelets are smaller (about 8cm), thicker than crêpes, and use self-raising flour for lift. American pancakes are larger and use baking powder + soda for extra rise. Texture-wise: pikelets are denser; pancakes fluffier.
- Are pikelets from Australia or New Zealand?
- Both, and originally from England, where "pikelet" was a regional name for crumpets. The modern Antipodean version (small, sweet, jam-and-cream-topped) evolved in the early 20th century. Claimed by both countries.
- Why self-raising flour?
- Self-raising flour has baking powder pre-mixed in (about 2 tsp per cup). It gives the right amount of lift without making the pikelets cake-y. Substitute: 1 cup plain flour + 2 tsp baking powder.
- Can I make them ahead?
- Yes, cook, cool, stack between parchment, refrigerate up to 3 days. Eat cold (Kiwi school lunchbox tradition) or warm 10 seconds in the microwave to soften. Freezing also works.
- What goes on top?
- Classic: strawberry jam + whipped cream. Variations: lemon curd, butter + golden syrup, raspberry jam, honey, sliced banana. Pikelets are a vehicle for sweet toppings.
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