As a child, one of my fondest memories was when my mother would cook us pikelets. What are pikelets you might ask? They are known the world over by many different names. In Russia they’re called Blinis, in Scotland they’re known as Dropped Scones. In America you could loosely call them pancakes. They’re very yummy and extremely easy to make.
When visitors would call, before they’d actually come through the front door, my mother would have the mixture made up and ready to go on the frypan. Certainly a great standby for those surprise visitors.
I think it’s safe to say that the Pikelet is a very Australian iconic food, and yes, it’s also common in New Zealand.
Any manner of accompaniments can be eaten with pikelets – savoury or sweet. My favourite is butter and jam, and I also like jam and crème. I have a friend who makes them for her children at breakfast time, and includes bacon and eggs.
Whichever way you choose to eat pikelets, I recommend you have a go at this Aussie Icon. They are very best eaten straight from the pan, nice and warm. Yum!!
Here’s the recipe.
Put on a plate that has a clean tea towel on it. Wrap the pikelets to keep them warm till the batch is cooked.
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