Pikelet Recipe
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.
Ingredients
One large cup of plain flour
Two tablespoons of sugar
Half a teaspoon of baking soda
One teaspoon of cream of tarter
One egg
Half to three quarters of a cup of milk or thereabouts!
Two to three tablespoons of melted butter!
Cooking Instructions
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!
What our other guests have said
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We only stayed one night but were very impressed with the accommodation, our room was clean ,comfortable and we enjoyed the hot tub in the garden. The town is a short walk away so we could leave the car and walk to the restaurant. Breakfast was a real treat, cooked in front of us by our hosts...
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Pleasant B&B This is a very pleasant small B&B in a residential area of Wanaka. It is about a 10 minute walk to the lake front. The rooms are spacious enough, clean and comfortable, without being luxurious. The hosts are also very pleasant, and an excellent breakfast is cooked to order....
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