Early Scottish immigrants added baking powder to their traditional drop scones, and the result - pikelets - have become a New Zealand legend. Anne's preference is to replace the baking powder with cream of tartar and baking soda.
Cooking Time around 5 mins; makes about 20 Pikelets.
One large cup of plain flour
Two tablespoons of sugar
Half a teaspoon of baking soda
One teaspoon of cream of tarter
Half to three quarters of a cup of milk or thereabouts!
Two to three tablespoons of melted butter!
Sift the the dry ingredients together, add the egg and then mix in the milk until you have a smooth batter, which should have the consistency of thickish cream. Do not over-beat. Gently stir in approximately a tablespoon of the melted butter! Do not beat after this stage. Leave to stand for 30 minutes if possible, although this is not essential.
Melt a little of the remaining butter in a frying pan and spoon dollops of batter mixture in to the pan and brown lightly on both sides. Four in the pan at any one time is easier to manage! The first side of the pikelet is cooked when the bubbles on the uncooked upper surface begin to burst. Flip the pikelet & cook the second side.
Keep covered with a clean tea towel (they will steam a little!) until ready to prepare with, traditionally, raspberry jam & whipped cream! Best eaten while warm!