Check out some great traditional recipes from Wendyl Nissen online with the New Zealand Woman's Weekly. Wendyl shows you everything from meals to baking.
- 50 g butter
- 1 tbsp golden syrup
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 cup sugar
- 1 egg, beaten
- 1 cup milk, plus more if needed
- Warm the butter and golden syrup together until butter melts.
- Sift the flour, baking powder and baking soda into a large bowl. Add the sugar. Make a well in the centre and mix in the beaten egg. Then, add the golden syrup and butter mixture, followed by the milk. Mix well and you should have a mixture which will easily drop off a spoon. If not, add more milk. I added about 2 tbsp more.
- Use an electric frying pan if you have one, or a frying pan/griddle pan, and heat it to a medium temperature. Grease with a little butter then drop 1 tbsp of the mixture onto the pan, leaving room for it to spread. When little bubbles begin to appear on the surface, flip pikelet and cook until golden.
- Serve immediately as they are best eaten hot. If you are taking the pikelets somewhere to enjoy later, smear each one with a little jam and top with a dab of whipped cream.